Ingredients

For the Scotch eggs
450g DukesHill Traditional Pork Sausages, skins removed
 
150g DukesHill Traditional Black Pudding, casing removed and finely crumbled
 
6 large eggs, at room temperature
1 tsp fresh sage leaves, finely chopped
½ tsp freshly ground black pepper
50g plain flour
2 large eggs, beaten
120g panko breadcrumbs
25g black sesame seeds
Vegetable or rapeseed oil, for deep-frying

For the beetroot “blood” ketchup
2 tsp DukesHill Susie’s Chilli Jelly
 
150g cooked beetroot, drained and roughly chopped
100g tomato ketchup
1 tbsp cider vinegar
½ tsp Worcestershire sauce
A pinch of sea salt
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Black Pudding Scotch Eggs with Beetroot “Blood” Ketchup

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A suitably dark twist on the classic Scotch egg for Halloween. DukesHill Traditional Pork Sausages and rich Traditional Black Pudding are combined around a perfectly jammy egg, before being coated in a crisp black sesame crumb and fried until golden. Serve with a vivid beetroot and Susie’s Chilli Jelly “blood” ketchup for dipping.
Servings 6
Prep Time 35 minutes
Cook Time 20 minutes

Directions

  1. Step 1 Bring a medium saucepan of water to the boil. Carefully lower in the 6 eggs and cook for 6½ minutes for a soft, jammy yolk. Transfer immediately to a bowl of iced water and leave until completely cold. Carefully peel the eggs and set aside.

  1. Step 2 Meanwhile, place the sausage meat, crumbled black pudding, sage and black pepper into a large bowl. Using clean hands, gently mix until the black pudding is evenly distributed throughout the sausage meat, taking care not to overwork the mixture. Divide into 6 equal portions.

  1. Step 3 Place one portion of the sausage mixture between two sheets of baking paper and gently flatten into an oval approximately 12–14cm wide. Remove the top sheet and place a peeled egg in the centre. Using the baking paper to help you, bring the sausage meat up and around the egg, then gently shape with your hands until completely enclosed. Repeat with the remaining eggs.

  1. Step 4 Place the wrapped eggs onto a lined tray and chill in the fridge for 30 minutes. This will firm the sausage mixture and make the Scotch eggs easier to coat and fry.

  1. Step 5 Place the flour and beaten eggs into two separate shallow bowls. In a third, combine the panko breadcrumbs and black sesame seeds. Roll each Scotch egg first in the flour, shaking away any excess, followed by the beaten egg and finally the breadcrumb mixture. Press the crumbs gently onto the surface to ensure an even coating.

  1. Step 6 Pour the oil into a deep, heavy-based saucepan, ensuring the pan is no more than one-third full, and heat to 170°C using a cooking thermometer. Carefully lower the Scotch eggs into the oil in batches and fry for 6–7 minutes, turning occasionally, until deeply golden and crisp and the sausage meat is cooked through. Transfer to a plate lined with kitchen paper and allow to rest for 3–4 minutes.

  1. Step 7 Meanwhile, make the beetroot “blood” ketchup. Add the beetroot, tomato ketchup, cider vinegar, Susie’s Chilli Jelly and Worcestershire sauce to a small blender and blitz until smooth. Season with a pinch of sea salt. If needed, add a teaspoon or two of cold water until you have a thick but spoonable consistency.

  1. Step 8 Spoon the beetroot ketchup onto a serving plate or into a small bowl. Slice the Scotch eggs in half just before serving to reveal the jammy yolks, and serve warm with plenty of ketchup for dipping.

CHEF’S TIP

  1. Step 10 For the best jammy centre, cool the boiled eggs completely before wrapping them in the sausage mixture and avoid overcrowding the pan when frying, as this can cause the oil temperature to drop.

  1. Step 11 For an extra spread at the table, serve alongside DukesHill Proper Piccalilli for a sharp, tangy contrast, or add a spoonful of DukesHill Bacon Jam for something richer, sweet and smoky. Both make excellent accompaniments to the pork and black pudding.