Scotch Eggs with Black Pudding

Scotch eggs with black pudding

Ive cooked Scotch eggs on my bbq quite a few times this year and always a winner.  This superb twist was a recipe inspired by my friend Sue Stoneham’s cook and Marcus Bawdon’s recipe both fabulous cooks and lovely people too.


  • 4 large fresh eggs
  • 500g sausage meat, I used Waitrose but any good meat will do
  • 100g black pudding
  • sprinkle of your fav bbq rub
  • bbq sauce to glaze
  • seasoning


First part of the process is to soft boil the eggs, for me this was five and a half minutes and then drop in a bowl of iced water to stop further cooking and cool the eggs.  Then divide the sausage meat into 4 and sprinkle on the black pudding crumbled best you can. Season then wrap each egg in the meat carefully remembering not to destroy the eggs 😀 yes I have done that. Then roll each covered egg in the bbq seasoning which adds a lovely twist.  Ideally rest in the fridge for an hour or 2 to let the meat relax. Honestly I’m never patient enough for this.

Then place onto a preheated bbq at around 180c to 200c indirect and cook for about 30 to 40 minutes until crisp and golden then drizzle with bbq sauce. Once cut into the yolk will hopefully explode with yummy goodness. As always ensure the pork mis around 74c once cooked.


These eggs work just as well without the black pudding but I love this twist. Serve with chips for a nice summer meal or cool the next day in a picnic with Maybe a pulled pork sausage roll.

If you cooked this or any of my recipes then please do let me know.