Apple and black pudding scotch eggs
Apple and black pudding scotch eggs
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.
Prep time
15
Cook time
10
ingredients
- eggs : 12
- ground sausage meat : 400g
- black pudding, crumbled : 180g
- Essential Cuisine zesty Chermoula style seasoning : 20g
- grated apple : 60g
- flour : 200g
- panko breadcrumbs, blended slightly : 200g
- Salt and pepper :
method
- 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.
