Black pudding Scotch eggs are a Scottish twist on a British favourite/favorite! A hard-boiled (or soft-boiled egg) is wrapped with black pudding, coated in breadcrumbs, and deep fried for a scrumptious creation!
If you love black pudding half as much as I do, you are going to flip for these black pudding Scotch eggs!
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If you’ve never had a Scotch egg, this is what they look like. As you can see, the soft-yolked egg is wrapped with sausage meat. The sausage meat is the same as what I use in my sausage rolls recipe. Scotch eggs are the perfect solution to the problem of too many hard boiled eggs such as after Easter, and these Easter bread rings.
In case you don’t know what black pudding is, it’s what blood sausage is called in the UK. It’s a much more palatable name. No one ever uses the term “blood sausage” in Britain and Ireland.
Since I live in California, black pudding isn’t something I can pop into the shops to pick up whenever I want, like everyone can do in Scotland. So whenever I do have black pudding on hand, it’s a real treat, and it’s used “wisely”. We usually have it as part of our Scottish fry up alongside square sausage, and potato scones.
Growing up in Scotland, I fell in love with black pudding from a young age. My dad used to serve it along with fish and chips at his chippie in Glasgow.
If you have never tried black pudding, it probably tastes nothing like you might imagine. And unless you’re vegetarian or vegan, there’s really not much one can say about making use of all of the animal! It’s more humane than throwing it away.
Nose to tail recipes and mentality makes much more sense for those of us who eat meat.
I’ve wanted to make these black pudding Scotch eggs for years, ever since I had the idea to try black pudding instead of sausage, but realizing that many others had beat me to it! I hate it when that happens. 😜
How do you Serve Black Pudding Scotch Eggs?
The beauty of Scotch eggs, and black pudding Scotch eggs is that they’re delicious whether served hot, warm or cold. Sausage rolls and HP Sauce aren’t bad alongside them, either! This is why they’re a popular pub food in the UK.
Heinz beans would be a pleasant accompaniment to your black pudding Scotch eggs, to round out the meal. Of course, you could serve beans on toast with them, too.
I would advise choosing hard-boiled eggs if you plan on eating the Scotch eggs cold. However, if you’ll be serving them hot, then runny yolks are a plus! You can use my perfect soft boiled egg recipe if you struggle attaining the perfect result.
Where do I buy Black Pudding in the USA?
If you have a local Scottish or British shop, they should carry black pudding. You’ll have to see if you like the brand that they carry. You can order black pudding online at The Scottish Grocer and use CHRISTINASCUCINA as a discount code for 10% off your entire purchase, however, the black pudding has been out of stock due to some shortage issues. In the meantime, Amazon carries Donnelly black pudding which I really love.
How to Make Black Pudding Scotch Eggs
This is how I fared with the black pudding that I used here in California. (Depending on which type of black pudding you have (dry and crumbly, or more soft and moist) you’ll have to decide which method will work for you.)
- First try with 100% black pudding (this would be my choice) didn’t work as this particular black pudding (Donnelly brand black pudding) is too hard/dry to shape around an egg.
- Second attempt was 1:1 ratio of black pudding and sausage meat combined to make the black pudding more workable. Worked perfectly, but everyone (family taste-testers and I) agreed it wasn’t enough black pudding flavor.
- Third try was 2:1 ratio of black pudding to sausage meat and it was SO FLIPPING GOOD! We all LOVED this version! If you have a softer black pudding and can omit the sausage, I would advise it. I may give a 3:1 ratio next time, just to add a tiny bit of sausage meat for binding.
Black Pudding Scotch Eggs (Recipe)
recipe by Christina Conte makes 6
FULL PRINTABLE RECIPE BELOW
- hard boiled eggs or soft boiled eggs
- black pudding
- sausage meat
- olive oil, for frying
Remove the casing from the black pudding and crumble into a medium sized bowl.
Add the sausage meat.
Using your hands (preferably), mix the sausage into the black pudding so that it’s evenly incorporated.
Divide the meat mixture into 6 even portions.
Start with one portion and flatten it into your hand to form a covering for the egg. TIP: use smaller eggs for best results. If you use XL eggs, you won’t have enough meat mixture to wrap around the eggs and they will be enormous when finished.
Work the black pudding mixture around the egg so that it is completely covered. Place on a plate, and repeat with the other five eggs and portions of black pudding/sausage mixture.
Next, set up a station of three separate bowls of flour, beaten egg and breadcrumbs. Dip each prepared egg in flour.
Then coat in the beaten egg mixture.
Finally, dip in breadcrumbs.
Place on a plate and repeat with the other five eggs, then keep refrigerated if not frying immediately. (Soft-boiled eggs should be fried right away.) Heat the oil to fry the eggs, then begin deep-frying, being careful not to drop the eggs into the oil (they’ll be heavy).
Fry for about 4 to 5 minutes or until golden brown. Remove with a strainer, drain oil, then place on a paper-towel-lined plate.
Serve as desired, but cutting them in half makes them a bit easier to enjoy.
Can I Freeze Black Pudding Scotch Eggs?
The short answer is no, you shouldn’t freeze black pudding Scotch eggs, or any Scotch eggs. The eggs will not be appealing once defrosted.
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- 6 hard or soft boiled eggs
- 8 oz black pudding
- 4 oz sausage meat (see second recipe card below for recipe)
- 1/2 c flour
- 1 or 2 eggs, beaten with a pinch of salt and pepper
- 1 c or more breadcrumbs with a pinch of salt and pepper
- olive oil, for frying
- Remove the casing from the black pudding and crumble into a medium sized bowl. Add the sausage meat.
- Using your hands (preferably), mix the sausage into the black pudding so that it's evenly incorporated. Divide the meat mixture into 6 even portions.
- Start with one portion and flatten it into your hand to form a covering for the egg. Work the black pudding mixture around the egg so that it is completely covered. Place on a plate, and repeat with the other five eggs and portions of black pudding/sausage mixture.
- Next, set up a station of three separate bowls of flour, beaten egg and breadcrumbs. Dip each prepared egg in flour. Then coat in the beaten egg mixture. Finally, dip in breadcrumbs. Place on a plate and repeat with the other five eggs, then keep refrigerated if not frying immediately. (Soft-boiled eggs should be fried right away.)
- Heat the oil to 350℉ (175℃), then begin deep-frying the black pudding Scotch eggs, being careful not to drop them into the oil (they'll be heavy). Fry for about 4 to 5 minutes or until golden brown. Drain, and place on a paper-towel-lined plate.
- Serve as desired, but cutting them in half makes them easier to enjoy.
TIP: use smaller eggs for best results. If you use XL eggs, you won't have enough meat mixture to wrap around the eggs and they will be enormous when finished.
I put olive oil in a smaller pot so I don't use too much to deep fry, but it must be deep enough not to spill over.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 475Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 323mgSodium: 669mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 25g
Nutrition information is only estimated.
- one package puff pastry
- 1 lb (454 g) ground beef (you can still use pork or a mixture of beef and pork)
- 1 cup (250 ml) water or less
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp coriander (dried, ground) do not use fresh cilantro
- 1/2 tsp nutmeg
- 1 cup (90 g) plain breadcrumbs (see my prior post on how to make your own- see notes)
- 1 slightly beaten egg white, to brush pastry
- In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
- Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
- Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
- With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
- Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
- Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
- Serve with brown sauce (HP Sauce is my preference).
How to make your own breadcrumbs.
TIP: if serving as appetizers, just make them smaller or cut into bite sized pieces before baking.
How to Freeze Sausage Rolls.
- These sausage rolls freeze really well and are a great party food!
- Here's what I do: bake them as directed, but take them out of the oven about 5 to 7 minutes early so they're not as golden brown as you would want them. Cool completely, then freeze.
How do I Reheat Frozen Sausage Rolls?
- To serve your frozen Scottish sausage rolls, defrost them in the refrigerator beforehand.
- When you want to heat them, take them from the refrigerator and place on a baking sheet for at least half an hour or bring to room temperature.
- Place in preheated oven at 375º F (190º C) for 10 to 15 minutes or until hot and golden brown.
Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving:Calories: 150Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 149mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
Nutrition info is only an estimate.
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