Black Pudding Scotch Egg

Instructions

1. Soft-boil eggs: Soft-boil 4 eggs by placing them into simmering water for 4.5 minutes. Then transfer to ice-cold water for 5 minutes before peeling.
2. Prepare sausage mixture: Remove the pork sausage from its casing and mix with crumbled black pudding until evenly combined.
3. Set up crumbing station: Prepare three plates with flour, beaten egg, and breadcrumbs respectively.
4. Cover eggs with sausage mixture: Flatten a small handful of the sausage mixture, place a soft-boiled egg in the center, and wrap until completely covered.
5. Crumb the Scotch eggs: Roll the sausage-covered egg in flour, dip in beaten egg, then roll in breadcrumbs.
6. Fry the Scotch eggs: Fry in oil at 170°C (340°F) until golden brown, about 7-8 minutes.
7. Season and serve: Drain on a wire rack, season with salt, slice in half, and serve with HP sauce.