Pork, Apple & Black Pudding Scotch Eggs

Amy Massey
by Amy Massey
6 Eggs
26 min

These Scotch eggs are rich in flavour with the addition of apple and black pudding. The black pudding keeps the meat moist and adds an earthy L, umami flavour while the apple adds a hint of sweetness.


If you're not a big fan of black pudding or can't source it anywhere, just increase the amount of pork mince you use. This recipe is very versatile and you can play around with the seasonings added to the pork to suit your preferences.


They make for a perfect picnic snack or party food. You could even just have them for your lunch along with some cheese and pickles!

These Scotch eggs make the perfect picnic or party snack!

A boiled egg, surrounded by a meaty layer of pork, apple and black pudding, coated in golden breadcrumbs and deep fried.

Guests live to see the yolk oozing ever so slightly when they cut into these eggs.

Pork, Apple & Black Pudding Scotch Eggs
Recipe details
  • 6  Eggs
  • Prep time: 20 Minutes Cook time: 6 Minutes Total time: 26 min
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Ingredients
  • 8 eggs
  • 500g lean pork mince
  • 250g black pudding
  • 1 apple, peeled, cored and grated
  • 1 tbsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 tbsps all purpose flour
  • 100g golden breadcrumbs
  • 1 litre sunflower oil, for deep frying
Instructions
Place 6 of the eggs in a pan of cold water. Bring to the boil and allow to simmer for 2-3 minutes.
Remove eggs from the pan and run cold water over them to stop them from cooking.
Once cool enough to handle, peel the eggs from their shells.
Chop the black pudding into small pieces and add to a blender with the pork mince and grated apple.
Add the mixed herbs and seasoning and blend well.
Shape the mix into 6 patties.
Wrap the patties around each of the eggs until completely covered in a smooth ball.
Beat the remaining 2 eggs in a bowl or container.
Put the flour and breadcrumbs into another 2 separate bowls or containers.
Dip the eggs into the flour, covering them evenly, then repeat in the beaten egg followed by the breadcrumbs, until they are well coated.
Heat the oil in a large heavy bottomed pan until it reaches 170 degrees celcius.
Cook the Scotch eggs in batches for 6 minutes.
Remove and drain on some kitchen roll.
Tips
  • If you don't have a thermometer, drop a piece of bread into the oil and if it floats to the top immediately, the oil is ready.
  • You can play around with the seasonings added to the meat, I also like to make it with pork and mustard powder or even add some hot chilli flakes to the mix!
Amy Massey
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