Black Pudding Scotch Eggs

Name: Black Pudding Scotch Eggs
Total time: 1 h 10 min
Cuisine: British
Ingredients: 6 medium eggs; 250g black pudding, skin removed, crumbled; 250g dairy free pork sausage meat; 1 tsp dried sage; 3 tbsp plain flour; 2 medium eggs, beaten, for coating; 100g panko breadcrumbs; 750ml rapeseed oil, for frying; 0.5 tsp black pepper

Soft-yolked eggs wrapped in sage sausage meat and black pudding, crumbed and fried until crisp.

Time1 hr 10
LevelMedium
Costabout £1.17 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

1302kcal
16.3gcarbs
0.7gof which sugars
131gfat
39.9gsaturates
19.2gprotein
0.7gfibre
1.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 scotch eggs

Ingredients

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6medium eggs
250 gblack puddingskin removed, crumbled
250 gdairy free pork sausage meat
1 tspdried sage
3 tbspplain flour
2medium eggsbeaten, for coating
100 gpanko breadcrumbs
750 mlrapeseed oilfor frying
½ tspblack pepper

Method

1
Boil a pan of water. Lower in 6 eggs and simmer for exactly 6 minutes for a soft yolk. Cool in iced water for 10 minutes, then peel carefully.
6 min
2
Mix the black pudding, sausage meat, sage and pepper with your hands until combined. Divide into 6 even balls.
3
Flatten each ball on a sheet of cling film into a round about 12 cm across. Roll a peeled egg in flour and place it in the middle. Use the film to wrap the meat around the egg, sealing it with no gaps.
4
Put the flour, beaten eggs and panko in three shallow dishes. Roll each wrapped egg in flour, then egg, then panko. Chill for 20 minutes.
20 min
5
Heat the oil in a deep pan to 170 degrees C (a cube of bread should brown in 40 seconds). Heat the oven to 180°C (160°C fan).
6
Fry the scotch eggs 2 or 3 at a time for 4 minutes until deep golden. Drain on kitchen paper, then finish on a tray in the oven for 10 minutes so the meat cooks through.
10 min
7
Leave to cool for 5 minutes. Serve warm, or cold with mustard and a green salad.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.