Awesome little party food dish....Serve with brown sauce or chutney
Start by cooking the quails eggs. Drop them, carefully, into a pan of boiling water for 2 minutes then straight into a bowl of ice water to halt the cooking process. Carefully peel the quails eggs and set aside.
Mix the sausage meat and black pudding together and season with salt and pepper. Take a small handful of sausage mix, and with wet hands, flatten out in your palm, place a quails egg in the centre and gently encase the egg, repeat the process until all eggs are done and place in the fridge for 30 minutes.
Preheat a fryer to 190C. Cover the scotch eggs in flour then beaten egg, then into the panko breadcrumbs. Drop 1 at a time into the hot fryer until golden brown. Remove and serve with brown sauce or chutney.