Black Pudding Scotch Eggs with Piccalilli
There are few things more British than a classic Scotch egg, but have you ever tried a Black Pudding Scotch Egg with Piccalilli? This twist on a traditional favorite adds a rich and savory flavor that is perfect for any occasion.
Recipe information-Black Pudding Scotch Eggs with Piccalilli
cluding chilling time)
40 minutes
Ingredients
- 4 large free-range eggs
- 400g pork sausagemeat
- 200g black pudding, crumbled
- 100g breadcrumbs
- 2 tbsp plain flour
- 1 tbsp English mustard
- Salt and pepper, to taste
- Vegetable oil, for frying
- Piccalilli, to serve
Instructions
To start, gently boil your eggs for 7 minutes, then plunge them into cold water and peel. In a bowl, mix together the sausagemeat, black pudding, breadcrumbs, flour, mustard, salt, and pepper until well combined. Dividing the mixture into 4 equal portions, flatten each into a round shape and carefully wrap around each egg.
Next, roll each Scotch egg in breadcrumbs, then heat the vegetable oil in a deep pan. Fry the Scotch eggs for 5-6 minutes, turning occasionally until golden brown and crispy. Remove from the oil and drain on kitchen paper.
Serve your Black Pudding Scotch Eggs with a dollop of tangy piccalilli for a tangy and delicious twist on a classic dish. These are perfect for a picnic, a party, or just a tasty snack any time of day. Enjoy!
Conclusion
So there you have it, a simple and delicious recipe for Black Pudding Scotch Eggs with Piccalilli that is sure to impress your family and friends. Why not give it a try and let us know how it turns out? Happy cooking!
The Author : Eleanor
Eleanor is a culinary specialist who delights in creating simple, delicious recipes for the modern home. With a love for fresh ingredients and thoughtful flavours, she inspires you to turn your kitchen into a haven for good food and great memories.
