CookingBauer XcelRecipe

British pork and black pudding scotch eggs

CookingBauer XcelRecipe
British pork and black pudding scotch eggs


  1. Preheat the oven to 180?C, Gas mark 4.
  2. Cook the eggs by placing in boiling water and cooking for 7 minutes to keep the yolks quite soft.  Drain and place immediately into ice cold water; when they are cold peel off the shells.
  3. Mix the sausage meat and the black pudding together. Don’t over mix so that the pieces of black pudding are still visible. Then divide the mixture into 4 equal portions.
  4. Roll the cooked, shelled eggs in flour and then place each on a portion of the meat. Shape the sausage meat mixture around the egg forming a complete shell. None of the egg should be visible. Repeat the process with each egg.
  5. Place the flour, beaten egg and breadcrumbs in three shallow dishes. Roll each ball in the flour, followed by the beaten egg and then finally the breadcrumbs, coating carefully.
  6. Half fill a deep heavy based saucepan with vegetable oil, heat and when it is hot enough to cook a cube of bread to golden brown add the eggs.  Deep fry for 1-2 minutes or until golden brown and crisp.
  7. Remove the eggs very carefully using a slotted spoon. Place on a baking sheet and bake in the oven for 8-10 minutes. Check the sausage meat is cooked by gently piercing the surface of the meat with a sharp knife and then drain on clean kitchen towel.
  8. Serve hot with a tomato chutney and green salad or allow to go cold and serve with fresh watercress.

Recipe from in celebration of British Sausage Week which begins on November 3.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



This traditional tea-time classic gets a delicious, even meatier update


4 eggs, at room temperature
400g (14oz) traditional pork sausages, skins removed
200g (7oz) black pudding, broken into pieces
50g (2oz)flour
2 eggs, beaten
125g (4½oz)breadcrumbs
Oil for deep frying


Time: 20 minutes
Serves: 4
Nutrition: n/a