Spiced Black Pudding Scotch Egg With Chips And Salad inspired by Succession (S02E07)
Succession, Roman and Shiv visit a service station in the UK and mistake a scotch egg for an arancini. (S02E07, 40 mins 53 seconds)
No doubt you’ll come out on top with this pub grub showstopper. Take scotch eggs up a notch with black pudding ‘n’ apple filling, coated in flavour-packed curry spices. Serve with spicy ketchup, tomato salad and chips.
For 2 people [double for 4]
- 1/2 tbsp curry powder
- 6 Porky Black sausages
- 50g baby leaf salad
- 15ml cider vinegar
- 30ml tomato ketchup
- 8ml Sriracha hot chilli sauce
- 2 British free-range eggs
- 3 white potatoes
- 30g panko breadcrumbs
- 1 tomato
You’ll also need
Flour, olive oil, pepper, salt
Cooking instructions 45 mins
For 2 people [double for 4]
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Add the eggs to a pot of boiled water with a pinch of salt (salt prevents the eggs from cracking) and bring to the boil over a high heat. Once boiling, cook for exactly 5 min, then fill a bowl of very cold water and add the cooked eggs to the bowl to cool down quickly.
Meanwhile, cut the potatoes (skins on) into chips. Add the chips to a baking tray (use baking paper to avoid mess!) with a drizzle of olive oil and a pinch of salt and pepper. Give everything a good mix up and set the tray aside until later.
Add a sheet of baking paper to your chopping board and sprinkle over a generous dusting of flour. Remove 3 of the sausages from their skins and combine to form a giant meatball, then flatten the meatball into a circle (big enough to coat an egg) onto the floured baking paper. Repeat this with the remaining sausages until you have 2  sausage meat circles.
Put the baking tray with the chips in the oven for 20-25 min or until golden and crisp. Peel the cooled eggs. Add a peeled egg to the centre of each sausage meat circle. Wrap the sausage meat around each egg and seal it tightly on all sides so that there aren’t any gaps – these are your sausage-coated eggs.
Add the panko breadcrumbs and curry powder to a plate and give it a good mix up – these are your spiced breadcrumbs. Add a generous drizzle of olive oil to a separate plate. Turn the sausage-coated eggs in the olive oil, shake off the excess, then add them to the spiced breadcrumbs and press firmly until they’re evenly coated all over – these are your breaded eggs.
Add the breaded eggs to a baking paper-lined baking tray and put the tray in the oven for 22-25 min, or until the sausage is cooked through (no pink meat!) – these are your black pudding scotch eggs. Meanwhile, combine the ketchup and sriracha (can’t handle the heat? Go easy!) in a small bowl – this is your spicy ketchup.
Chop the tomato[es] into wedges. Wash the baby leaf salad, then pat it dry with kitchen paper and shred roughly. Add the baby leaf salad to a bowl with the tomato wedges, cider vinegar and a drizzle of olive oil – this is your tomato salad. Slice the black pudding scotch egg in half and serve with the chips, tomato salad and the spicy ketchup to the side. Enjoy!