Black Pudding Scotch Egg

Step 1

Mix the sausage meat, black pudding and parsley in a food processor with a pinch of salt and pepper. Mix until a smooth texture.

Step 2

Split into 5 even portions and roll them flat between square sheets of baking paper. Aim for 3-4 mm thick.

Step 3

Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.

Step 4

Peel the eggs and wrap tightly with the meat mix, trimming any excess.

Step 5

Dip the wraps in plain flour. Dip the floured parcels in a whisked egg and breadcrumbs twice.

Step 6

Deep fry at 170°C for 5 minutes turning regularly.