Pork and Stornoway black pudding Scotch eggs



This week’s recipe is David’s Pork and Stornoway black pudding Scotch eggs! We'll be serving this dish from our specials menu on Saturday. Why not try making it at home. It's quick and simple and tastes delicious!


1 x lb pork sausage meat

2 x slices of Stornoway black pudding - finely diced

4 x soft-boiled eggs

Salt and pepper

Plain flour/ 1 egg and a little milk for egg wash


Oil for deep frying 



Mix the sausage meat and the black pudding together, then season

Split into 4 equal portions then flatten with your hands to form a saucer size pattie

Place the egg in the centre then gently wrap it round the egg until it is completely covered, then chill in the fridge

Once chilled, roll in the flour, egg wash and then the breadcrumbs 

Deep fry for 8 to 10 minutes ensuring the Scotch egg is cooked completely 

Serve with fries and a freshly prepared salad

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