Black pudding Scotch eggs

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


4 eggs, at room temperature
400g (14oz) traditional pork sausages, skins removed*
200g (7oz) black pudding, broken into pieces*
50g (2oz) flour
2 eggs, beaten
125g (4½oz) breadcrumbs
Oil for deep frying


1 Preheat the oven to 180˚C/R4.

2 Cook the eggs by placing in boiling water and cooking for 7 minutes to keep the yolks quite soft. Drain and place immediately into ice cold water. When they are cold, peel off the shells.

3 Mix the sausage meat and the black pudding together, but gently so that the pieces of black pudding are still visible (or if using ready-made sausages, mix them all together). Divide the mixture into 4 equal portions.

4 Roll the cooked, shelled eggs in flour and then place each on a portion of the meat. Shape the sausage meat mixture around the egg forming a complete shell. None of the egg should be visible. Repeat the process with each egg.

5 Place the flour, beaten egg and breadcrumbs in three shallow dishes. Roll each ball in the flour, followed by the beaten egg and then finally the breadcrumbs, coating carefully.

6 Half fill a deep, heavy-based saucepan with vegetable oil, heat and when it is hot enough to cook a cube of bread to golden brown, add the sausage-wrapped eggs. Deep fry for 1-2 minutes or until golden brown and crisp.

7 Remove the eggs very carefully using a slotted spoon. Place on a baking sheet and bake in the oven for 8-10 minutes. Check the sausage meat is cooked by gently piercing the surface of the meat with a sharp knife. Drain on clean kitchen towel.

8 Serve hot with a tomato chutney and green salad or allow to go cold and serve with fresh watercress.

* Or buy ready-made Pork and Black Pudding Sausages

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