- 4 large eggs
- 140g sausage meat (from 4-5 sausages)
- 140g black pudding
- 1 tsp fresh thyme
- 1tbsp chopped fresh parsley
- 60g plain flour, seasoned with salt & freshly ground pepper
- 1 egg, beaten
- 60g breadcrumbs
- vegetable oil for deep frying
We got back yesterday afternoon from our first caravan expedition of the year to Rosses Point, Co. Sligo. I’ve been there before with the kids and my mum & dad but this was the first time we went with our own caravan (which, by the way has been nicknamed “The Goose House” by the boy!) as last year we stayed in Strandhill.
Once we’d arrived on site and got sorted out with our pitch etc we began to set up and quickly discovered that not only did we forget to pack the aerial cable for the telly, we’d also forgotten the remote control! We had purposely brought the girl’s tv from her room because it had a built in DVD player which we could use if the new digital signal thingy didn’t agree with our caravan aerial. Of course, it’s one of those bloody tellys that has NO buttons on it anywhere and the only way you can turn it on is with the remote.
Cue himself and my dad going off to the town to buy a universal remote control to try and get it working. Typically, it didn’t work either so had to be returned. Himself was in a RIGHT mood by this stage so we left him to it and went for a walk. We had no idea how addicted to tv we were until we didn’t have one. I was sorted, I had an audiobook on my phone (The Mystery of Mercy Close by Marian Keyes) and my crochet to keep me occupied and the kids had books but himself was like a lost soul. Luckily, my mum had her laptop with her so we borrowed that to watch DVDs. I can honestly say it saved the weekend.
Even the fact that we’d forgotten to pack some essential cooking stuff (extra saucepans, the flippy yoke for frying, gravy granules etc) didn’t put a dampner on the rest of the weekend – we just made do with what we had.
The wind, however was another matter altogether. It shook the BEJAYSUS out of the awning (which in turn shook the bejaysus out of the caravan) so much so that on Sunday night we packed everything that was in the awning (table & chairs, shoes etc) into the already full caravan. I decided that if the awning did take off in the wind, it would mean there would be less to look round the campsite for the next morning. I hardly slept a wink (give or take an hour or two) because I honestly thought if I did fall asleep that I’d wake up in America. But we survived it and more importantly, we didn’t kill each other which has to be good right?
So anyway, back to the Scotch eggs. I made these today simply because I have a surplus of sausages and black pudding today. Because I forgot to bring them camping. I swear, next time I’m writing a list!
This is a great recipe to get the kids involved in, the boy loved squeezing the sausage meat out of the skins then mashing it together with the black pudding!
Oh, I forgot to mention that this recipe is from a leaflet picked up from the Clonakilty Black Pudding stand at Taste of Dublin 2011. More black pudding recipes can be found here. I have halved the quantities of breadcrumbs and flour as there was a LOT left over.
This is NOT a sponsored post.
Or a how to on caravanning.
Place the 4 eggs in boiling water and boil for exactly 9 minutes.
Drain and cool the eggs under cold running water, then peel.
Mix the sausage meat and black pudding with the thyme and parsley in a bowl, season well with salt and freshly ground black pepper.
Divide the mixture into four.
Take some cling film and lay flat on the counter.
Place each quarter of mixture onto the clingfilm (one at a time or you’ll end up using loads of clingfilm which isn’t really necessary) flatten it into a rough oval shape, wide enough to cover the egg. Don’t worry if it’s not wide enough as you can easily spread the mixture over it if needed.
Place the seasoned flour onto a plate and cover each boiled egg in the flour.
Place each egg onto a sausage meat oval, and wrap the sausage meat around the egg. This is where the clingfilm comes in handy as it stops it sticking to your fingers! Make sure the coating is smooth and completely covers the egg.
Dip each sausage meat covered egg in the beaten egg, making sure it is completely coated, then roll in the breadcrumbs to completely cover.
Heat the oil in a heavy bottomed pan. Test with a breadcrumb. It is hot enough when it sizzles and turns brown when dropped into it.
HOT OIL CAN BE DANGEROUS, DO NOT LEAVE UNATTENDED!!!
Carefully place each Scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.