Black Pudding Scotch Eggs

• 8 Eggs, at room temperature
• 6 Pork Sausages
• 120 g Black Pudding
• 1 Garlic Clove
• Fresh Parsley, finely chopped Small bunch
• 1 tbsp English Mustard
• Plain Flour, for dusting
• 150 g Breadcrumb
• 1 tsp Nutmeg, grated

Instructions

1. 1
   Put 6 eggs into a pan of boiling water and boil for 4 minutes, then put into a bowl of cold water to stop them from cooking any further. Once cooled, peel them.
2. 2
   Remove the sausage meat from their skins and place into a bowl. Crumble in the black pudding along with the parsley, garlic, nutmeg, and mustard. Combine well, then split evenly into six balls.
3. 3
   Get your assembly line ready, one bowl of flour, one of egg (whisk the two remaining eggs), and a third bowl for the breadcrumbs.
4. 4
   Flour your hands, then in the palm of one hand, flatten one of the sausage balls into a flat disc.
5. 5
   Roll a peeled egg in flour, then pop it in the middle of the circle and lightly shape the meat evenly around the egg, wrapping it completely.
6. 6
   Roll the scotch egg in the flour, then dip into the beaten egg, followed by the breadcrumbs.
7. 7
   Repeat with the remaining eggs, then pop them all in the fridge for at least 20 minutes to firm up.
8. 8
   Next, it's time to deep fry. Preheat your oil to 170C.
9. 9
   Carefully lower the eggs into the oil and cook for 5-6 minutes, or until golden brown and the sausage meat has been cooked through. I usually fry these in batches, two at a time.
10. 10
    Remove the cooked eggs from the oil and drain on kitchen paper. Keep them warm while you get on with the rest.
11. 11
    Serve with Branston pickle and a slice of your favourite cheddar cheese.