Black pudding scotch eggs

Transform an old favourite into a modern dinner party dish with quail's eggs at the heart
By Simon Rimmer
Black pudding scotch eggs
  • Rating:
  • Serves: Makes 16 scotch eggs
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the scotch eggs

  • 175 g pork sausage meat
  • 75 g black pudding
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • pinch white pepper
  • 16 quail's eggs, hard-boiled, peeled
  • 125 g plain flour
  • 1 egg, lightly beaten
  • 75 g breadcrumbs
  • vegetable oil, for deep frying

For the dipping sauce

  • 200 g brown sauce
  • 1 tsp tabasco
  • 1 tbsp mayonnaise
  • mustard cress, to garnish


1. For the scotch eggs: mix together the sausage meat, black pudding, herbs and season generously with salt and white pepper.

2. Divide the mixture into 16 even-sized pieces and press into flat rounds. Sit a quail's egg in the centre of each round and wrap the meat around to completely enclose the egg to form a ball, making sure the meat is of even thickness.

3. Roll one of the sausage meat balls in the flour, then dip in the beaten egg, then roll in the breadcrumbs. Repeat with the remaining balls.

4. Heat the vegetable oil in a deep fat fryer to 180C.

5. Deep-fry the scotch eggs for 4-5 minutes, turning regularly, or until crisp and golden brown. Carefully remove with a slotted spoon and drain on kitchen paper.

6. For the dipping sauce: mix the brown sauce, Tabasco and mayonnaise together.

7. To serve, spoon a little sauce onto 8 serving plates, sit 2 scotch eggs on top the sauce on each plate and garnish with mustard cress.

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