Black Pudding Scotch Eggs with runny yolk

Prep time: 15 mins

Cooking time: 20 mins

Serves: 3

ingredients

3 eggs (room temperature)
100g of Simon Howie Wee Black Pudding
300g of Simon Howie Premium Pork Sausages
Salt and pepper to taste
1 tbsp of fresh parsley, chopped
1 tbsp of onion chutney
1 tbsp of fresh sage, chopped
80g of flour
2 eggs, whisked (with a pinch of salt)
80g of Japanese panko breadcrumbs
1/2tsp of garlic powder
1 tsp of dried thyme
900ml of vegetable oil

Ingredients for the dip:
1 tbsp of dijon mustard
1 tsp of fresh rosemary, chopped
100g of mayonnaise
1 tsp of black pepper

Method

1. Preheat oven to 180°C.
2. Fill a saucepan with cold water and place it on medium-high heat. Once the water reaches a gentle boil, carefully add the 3 eggs and simmer for 5 minutes (if the eggs are straight from the fridge, give them a bit longer). Afterwards, immerse the eggs in iced water for about 10 minutes to cool them down and prevent further cooking.
3. In a bowl, combine Simon Howie black pudding, Simon Howie pork sausages, salt and pepper to taste, fresh parsley, fresh sage, and chutney. Use your hands to mix
   everything together thoroughly.
4. Take the cooled eggs and carefully wrap the sausage mixture around each one. Then coat each sausage-wrapped egg in flour, dip it in egg wash, and then roll it in Japanese panko breadcrumbs mixed with garlic powder and dried thyme.
5. Heat vegetable oil in a saucepan or a fryer to 180°C and fry the Scotch eggs for about 4 minutes. Afterwards, transfer them to a preheated oven at 180°C fan for an additional 10 minutes.
6. For a tasty dipping sauce, mix together the mayonnaise, Dijon mustard, fresh rosemary, and black pepper.

Scotch Eggs can be eaten hot, warm or at room temperature. (Keep any uneaten eggs refrigerated, and they should last 4-5 days)