Easy Black Pudding Scotch Eggs Recipe

Black Pudding Scotch Eggs Recipe

A tasty alternative to haggis for a Burns Supper lunch or to serve as a nibble at a Burns Night.   this Black Pudding Scotch Eggs recipe is ideal as a snack, lunch starter or party nibbles.  I haven’t tried making these in the air fryer yet…here is a recipe for Air Fryer Scotch Eggs.

Black Pudding Scotch Eggs Recipe

Ingredients

4 medium eggs

250g Black Pudding (we used Speyside Specialities Black Pudding)

200g Pork Link Sausages

70g plain flour seasoned with salt and black pepper

1 egg beaten

275g breadcrumbs

Method

Break down the black pudding into chunks and place into a mixing bowl.

Remove the outer skin from the link sausages then add these to the bowl with the black pudding.

Mix until combined.

Place the 4 eggs into a pan of cold water.

Bring to the boil and simmer for 3 minutes for a tasty soft egg yolk.

Drain the eggs and cool down immediately.

Remove the egg shells and place to the side.

Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour.

Flatten the black pudding and sausage mix into 2 flat rounds about 6cm in diameter.

Place one round in the palm of your hand.

Place one soft-boiled egg in the middle and then put the second flat round on top.

Shape the black pudding around the egg make sure the mixture is sealed well.

Repeat with the remaining black pudding and eggs.

Coat each shaped scotch egg with the seasoned flour.

Dip in the beaten egg mix.

Then roll the scotch egg in breadcrumbs.

Fry the scotch eggs for around 6 minutes at a time.

Drain on kitchen paper and leave to cool for a few minutes.

Black Pudding Scotch Eggs

Ideal starter, snack, party nibble for Burns Night.

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Cuisine scottish

Ingredients

  

• 4 medium eggs
• 250 g Black Pudding
• 200 g Pork Link Sausages
• 70 g plain flour seasoned with salt and black pepper
• 1 egg beaten
• 275 g breadcrumbs

Instructions

 

• Break down the black pudding into chunks and place into a mixing bowl.
• Remove the outer skin from the link sausages then add these to the bowl with the black pudding.
• Mix until combined.
• Place the 4 eggs into a pan of cold water.
• Bring to the boil and simmer for 3 minutes for a tasty soft egg yolk.
• Drain the eggs and cool down immediately.
• Remove the egg shells and place to the side.
• Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour.
• Flatten the black pudding and sausage mix into 2 flat rounds about 6cm in diameter.
• Place one round in the palm of your hand.
• Place one soft-boiled egg in the middle and then put the second flat round on top.
• Shape the black pudding around the egg make sure the mixture is sealed well.
• Repeat with the remaining black pudding and eggs.
• Coat each shaped scotch egg with the seasoned flour.
• Dip in the beaten egg mix.
• Then roll the scotch egg in breadcrumbs.
• Fry the scotch eggs for around 6 minutes at a time.
• Drain on kitchen paper and leave to cool for a few minutes.

Keyword burns night, burns supper, scottish, snack, starter

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