Black pudding Scotch quail egg sliders

  • makes 10

A cross between a Scotch egg and a burger, these sliders are a real bite-sized treat for a party. With black pudding and qual's eggs, they are something special, serve with a good-quality homemade mayonnaise - this one is flavoured with wasabi. Once fried, they fit nicely inside a mini burger bun ready to serve.



  • quail’s eggs 10
  • black pudding 200g
  • pork sausages 2, skinned
  • ground black pepper ½ tsp
  • plain flour 75g
  • eggs 2, lightly beaten
  • panko crumbs 60g
  • vegetable oil for deep-frying
  • mini bun rolls 10, halved and lightly toasted
  • cornichons to serve

wasabi mayo

  • wasabi paste 1 tbsp
  • egg yolks 2
  • white wine vinegar 1 tsp
  • grapeseed oil 375ml
  • lemon juice a squeeze
  • cayenne pepper a pinch


  • Step 1

    To make the mayo, put the wasabi paste, egg yolks, vinegar and a pinch of salt in a food processor and whizz until combined. With the food processor still running, add the oil in a slow, steady stream – the mixture will start to emulsify and turn into mayonnaise. Scrape the thick mayonnaise into a bowl and season with salt, pepper and lemon juice. Sprinkle with cayenne pepper before serving or store in the refrigerator for up to 1 week.

  • Step 2

    Fill a small saucepan with water and bring to the boil over a high heat. Once the water is on a rolling boil, carefully drop the quail’s eggs into the water and cook for 2 minutes. Scoop the eggs out and dunk them quickly into a bowl of iced water to stop them cooking. Peel the eggs carefully and set them aside.

  • Step 3

    Put the black pudding in a food processor and whizz until crumbly, then put in a mixing bowl with the sausage mince, season with a pinch of salt and pepper and mix well.

  • Step 4

    Scoop out a heaped tablespoon of the mix and roll it into a ball, then flatten it into a disc in the palm of your hand. Put a quail’s egg in the centre and wrap the mince over the egg, making sure the egg is fully sealed inside, then roll it back into a ball and put on a tray. Repeat until all the mince and eggs are used.

  • Step 5

    Prepare 3 separate bowls of flour, beaten egg and panko crumbs ready for coating. Roll each ball in flour, shake off any excess, then dip it in the beaten egg, making sure it’s fully coated and finally roll it in the panko crumbs. Repeat with the rest of the balls. You can coat the balls twice in beaten egg and panko crumbs for a better crust. Refrigerate for 30 minutes before frying.

  • Step 6

    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 it’s hot enough by dropping a cube of bread into the oil – it should brown in about 30 seconds. Working in batches, deep-fry the Scotch eggs for 3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen towel.

  • Step 7

    To serve, put a dollop of wasabi mayo on the bottom halves of the buns, top with a Scotch egg and put on the tops. Use a toothpick to secure a cornichon on top of each slider.