Pork and Black Pudding scotch egg, bubble & squeak with a creamy mustard sauce

30 mins

Recipe By
Brendan (Happy Belly Founder)

Pork and Black Pudding scotch egg, bubble  & squeak with a creamy mustard sauce
30 mins

Ingredients

Happy Belly Pork & Black Pudding scotch eggs
4
Mustard sauce
Double cream
100ml
Grain mustard
25g
Pinch salt & pepper
Bubble and squeak
Butter
1tbps
Sliced spring onions
3
Sliced red onion
25g
Crushed clove garlic
1
Grated mature cheddar
25g

The Method

1.

To make the bubble and squeak, melt the butter in a saucepan and gently fry the onion and crushed garlic until soft.

2.

Add the spring onions, cabbage and cold potatoes and gently fry.

3.

Break down the potatoes with the back of your wooden spoon and keep frying.

4.

Tip the mix into a suitable oven dish and sprinkle with grated cheddar. Bake in the oven at 200C for 5 mins until piping hot.

5.

To make the sauce gently heat up the cream in a saucepan and add the grain mustard. Simmer for 2 mins.

6.

Reheat the scotch eggs on a baking tray in the centre of the oven at 200C (Fan) for 12-15 mins.

7.

Cut up the scotch eggs into quarters and serve with the bubble and squeak and mustard sauce.

Top tip Layer slices of scotch egg on top of the bubble and squeak, spread the mustard sauce over then finish with grated cheddar. Pop in a pre-heated oven for an awesome sharing tray-bake.