Black Pudding and Cumberland Sausage Scotch Eggs

Who doesnt love a Scotch egg! But there are Scotch eggs and Scotch eggs.. Im not talking about the pastey or dry offerings from supermarkets with an egg in the middle like a discarded powerball, But something crispy, juicy and unxious…

Try this!

100g Black Pudding
450g Good Cumberland Sausage (I used Debbie and Andrews)
4 eggs
Panco Breadcrumbs
Salt

In a bowl combine the sausage meat and chop the black pudding. In a pan bring water to the boil and add your 3 eggs and cook for 6m 30 secs. Once done run under a cold tap and allow to cool.

Heat the oil in a pan or deep fat frier to 180 degrees.

Take the sausage meat out of the fridge and separate to 3 portions flattening the mixture 1 cm thick on clingfilm in a circle leaving enough mixture so when you pick up all sides of the clingfilm you wrap the egg.You might need to use your hands close any gaps.

Now you need 3 plates. One with flour on, one with a beaten egg and the third with breadcrumbs on. Roll the sausage and egg first in the flour then egg then crumb then repeat.

Drop in to the oil and cook until the crumbs are a dark golden brown.

Leave to cool for 5 mins then cut longways and serve.

Enjoy!