Scotch egg, Black pudding, piccalilli
Ingredients
50g Pork sausage meat
10g Black pudding
1 x St Ewe egg
12g Panko mix
MOP
- Place the eggs in simmering water and cook for 6 min, place in an ice bath immediately to stop the cooking process. Peel the shell off once cooled.
- Remove the skin off the sausage meat and mix with the crumbled black pudding and portion into 60g balls
- Flatten the sausage meat portion and wrap it around the softly boiled egg insuring to completely cover the egg with the sausage mix.
- Dredge the egg & sausage in flour, egg wash and panko and store for service.
- On service cook the scotch egg for 5 min until the coating is crispy and brown.
- Cut in half and serve with mustard mayo.
Waiters Notes
Scotch egg, served with Piccalilli
Allergies: Gluten, Egg, Sulphites, Mustard,