Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip

Serves	12 Scotch Eggs
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Allergy	Egg
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter
Region	British
By author	Karen Burns-Booth

These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.

Ingredients

Scotch Eggs

6 (400g) high meat content herb pork sausages, skinned
6 (400g) black puddings, skinned
250g box Le Rustique Camembert, cut into 12 cubes
2 eggs, beaten
50g to 75g fine bread crumbs
Vegetable oil for frying

Dip

125ml runny honey (Flower honey)
2 tbsp Dijon mustard
1 tbsp olive oil

Note

Directions

Step 1	Take each sausage or black pudding and flatten them out into a large thin round; place Le Rustique Camembert cube into the middle and bring the sides up to completely cover the cheese, making sure there are no gaps or holes in the sausage or black pudding. Gently shape them into an egg shape in the palm of your hand.
Step 2	Dip the Scotch Egg into the beaten egg and then cover it with the bread crumbs; set to one side on a plate whilst you make the rest.
Step 3	Fill a wok or a deep-frying pan to about 10cms in depth with vegetable oil and then heat it until smoking hot; add 3 to 4 “Scotch Eggs”, do not overcrowd the pan, and cook over a medium heat for about 4 minutes, turning them over half way through cooking. If they start to brown too quickly, turn the heat down slightly.
Step 4	Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
Step 5	To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
Step 6	Serve immediately with the honey and mustard dip.