Black Pudding and Cider Scotch Eggs with Chorizo Mayo

  • Preparation Time45 mins
  • Cooking Time30 mins
  • Serves5
  • DifficultyMedium

For the scotch eggs:

7 eggs
30g dried breadcrumbs
75ml cider
200g pork mince
200g black pudding, blitzed in a food processor to break up
1 tbsp chopped chives
3 tbsp chopped parsley
4 tbsp plain flour
150g panko breadcrumbs
oil for frying

For the chorizo mayo:

50g chorizo bits
100ml mayo
pinch paprika

1. Begin by boiling the eggs. Place 5 of the eggs in boiling water for 5 minutes, or longer if you prefer them hard boiled. Drain and run under cold water to cool, then peel.

2. Meanwhile, place the breadcrumbs in a large bowl and pour over the cider. Leave for 5 mins until the breadcrumbs are completely moist and have absorbed most of the liquid. Add the pork mince, black pudding bits, chives, 2 tbsp of parsley and plenty of salt and pepper. Mix with your hands until completely combined. Divide into 5 even-sized balls and set aside.

3. You are now ready to assemble and fry the scotch eggs. Get out three deep dishes and put the flour in one, panko in the other and beat the remaining eggs in the final one. Flatten one of the black pudding and sausage meat balls, then place an egg in the centre. Wrap the meat around the eggs until totally covered. Roll in the flour until totally covered, then dip in the egg. Toss in the breadcrumbs to coat well. Repeat the process with the egg and breadcrumbs, then set aside on a plate.

4. Preheat the oven to 200°C/gas mark 6. Heat the oil to 160-170C, or until a cube of bread of bread browns within 1 minute. While you are waiting for it to get up to temperature, make the chorizo mayo. Fry the chorizo until crisp and releasing its oil. Drain, reserving a bit of the oil, then blitz until broken up. Mix with the mayonnaise, a little of the reserved oil, paprika, salt, pepper and the remaining parsley.

5. Once the oil is hot enough, fry the eggs for 4-5 minutes, until cooked through and golden. Transfer to the oven and bake for 8-10 minutes until piping hot and cooked through. Serve with the chorizo mayo, pickles, cheese and chutney.

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