Add a twist to the classic scotch egg with the gorgeous, deep flavour of black pudding and a hint of sweetness from the apple. Surprisingly easy to make and can be eaten hot or cold.
400g ground sausage meat
180g black pudding, crumbled
60g grated apple
200g panko breadcrumbs, blended slightly
Salt and pepper
Boil 10 of the eggs for 4-5 minutes. Cool under running water, then peel the shell.
Mix the sausage meat with the apple, black pudding and the Essential Cuisine zesty Chermoula style seasoning.
Season with salt and pepper.
Mould the meat around the eggs so it is covered completely.
Mix the remaining eggs together, pour into a bowl.
In separate bowls pour the flour and breadcrumbs.
Dip the covered eggs first in the flour, then the beaten egg and finally the breadcrumbs.
Deep fry in the oil for 8-10 minutes about 160C until the crust is cooked and golden brown.
Recipe courtesy of Essential Cuisine