Black pudding scotch quail egg sliders

Black pudding scotch quail egg sliders

Have You Eaten
Billy Law

I always encourage my friends to try something they’ve never eaten before, and often the only way to do this is to trick them a little. A lot of people probably aren’t too keen on the idea of eating congealed pig’s blood, but I have to admit that I do have a soft spot for black pudding — or blood sausage as it’s sometimes called. I’ve made these whimsical mini scotch egg sliders (three-bite-sized burgers) using quail eggs, which are wrapped in a minced mix of black pudding and sausage meat, then concealed in a crunchy blanket of panko crumbs. I just don’t tell them what’s inside the scotch egg until they have finished eating it. Shhh …


Quantity Ingredient
10 quail eggs
200g black pudding
2 good-quality pork sausages, skinned
pinch salt
1/2 teaspoon ground black pepper
75g plain flour
2 eggs, lightly beaten
60g panko crumbs
vegetable oil, for deep-frying
10 mini bun rolls, halved and lightly toasted
Wasabi mayonnaise
10 cornichons


  1. Fill a small saucepan with water and bring to the boil over high heat. Once the water is on a rolling boil, carefully drop the quail eggs into the water and cook for 1 minute. Ladle the eggs out and quickly dunk them into a bowl of iced water to stop the cooking process. Peel the eggs carefully and set them aside.
  2. Put the black pudding in a small food processor and process until crumbly. Put the black pudding and sausage mince in a mixing bowl, season with the salt and pepper and mix together until well combined. Scoop a heaped tablespoon of the mince and, with cleaned hands, roll it into a ball, then flatten it into a disc in the palm of your hand. Place a quail egg in the centre, wrap the mince over the egg, making sure the egg is fully sealed inside, then roll it back into a ball and place on a tray. Repeat the process until all the mince and eggs are used.
  3. Prepare 3 separate bowls of flour, beaten egg and panko crumbs, ready for coating. Roll each mince ball in flour, shake off any excess, then dip it in the beaten egg, making sure it is fully coated, and then finally roll it in the panko crumbs. You can coat the ball twice in beaten egg and panko crumbs for a better crust. Repeat with the rest of the mince balls. Refrigerate for 30 minutes before frying.
  4. Pour the vegetable oil into a medium saucepan until about one-third full, then heat the oil to 190°C† over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick into the hot oil — if the oil starts steadily bubbling around the chopstick, it’s ready. Working in batches, deep-fry the scotch eggs for 3 minutes, or until golden brown, remove with a slotted spoon and drain on paper towel.
  5. To serve, put a dollop of wasabi mayo on the bottom halves of the buns, top with a scotch egg, then cover with the bun tops. Use a toothpick to secure a cornichon on top of each slider.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again