The Manchester Egg

manchester-egg-recipe

I’ve always been a fan of a nice scotch egg, you can’t beat them – tasty sausage meat, a rich soft yolk and crunchy breadcrumbs, they’re a belter of a snack.

So a few years ago when I took a wander down to the Manchester Christmas Markets and stumbled across a stall selling a Manchester Egg I simply had to give it a go. Everything you could want from a Scotch egg with the added bonus of black pudding. I’ve been trying to perfect mine ever since. After a stint making them in my good friends pub kitchen I managed to come pretty close to the real thing…. So here’s my most recent take on the infamous Manchester Egg.

manchester-egg-uk

(Makes 5 decent sized ones)

You’ll need:

220g Black Pudding

400g Sausage Meat – the best you can find (or even better fresh sausage meat from the butcher)

5 free range eggs (some people use pickled, I prefer a soft yolk)

4 more eggs (for dipping)

1tsp paprika

1tsp thyme

Breadcrumbs (I used a whole white loaf)

Oil (for shallow frying)

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Start off by chopping your black pudding and adding your sausage meat, thyme and paprika together. Really get your mitts in there and smoosh them all together.

manchester-egg-bowl

Put your eggs onto boil – I cook mine for 5 mins on a rolling boil so they turn out with a soft centre, but that’s just my personal preference. Once the 5 mins are up make sure you run the eggs under cold water or they’ll carry on cooking.

boil-egg

Once they are cool you can get them peeled, be careful though they’ll be a bit delicate.egg-assembly

Add them to the beginning of your “egg assembly line” (this will save on mess, trust me). Put your eggs at the start followed by a plate of flour to roll your eggs in (just a thin covering).P1080160

Then your build your sausage/black pudding mix around the egg. Then transfer into your dipping eggs and bread crumbs, really roll them around a double dip to get a nice full covering of breadcrumbs, finished with a storing plate.

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Once they’re all assembled, lightly fry them until they’re a light brown.

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I then pop mine in the oven for 15 mins instead of deep frying them to save a few calories.

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Once they’re cooked leave them to cool for a couple of minutes, chop them in half and marvel at the beautifulness!

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Serve with black peas if you’re feeling traditional or some salad and slaw for some picnic vibes! If you don’t fancy a meaty treat I tried this veggie recipe the other day and it was extremely tasty too! http://www.lovefood.com/guide/recipes/22436/mushroom-scotch-eggs-recipe

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