Cook the eggs in boiling water for 4 and half minutes then plunge straight into ice water. Carefully peel the eggs when cold.
Finely chop the sage.
Crumble the black pudding into a bowl with the pork mince. Add the salt, pepper, both paprikas and sage. Fry a small amount off to check the seasoning.
Make a flat patty out of the meat so that its around half a centimetre thick. Place the egg inside and carefully wrap the meat around. Mould the meat carefully so that the egg is evenly covered.
You will need 3 small trays. One for the flour, with some salt and pepper, one for the egg and one for the breadcrumbs. Place the meatball in the flour and roll around. Shake off any excess flour then roll it in the egg, and finally the breadcrumbs.
Preheat the oven to 200'C.
Heat some oil in a fryer or deep saucepan to 180'C. Fry until golden brown for 3-4 minutes then remove and drain on a piece of kitchen paper. Place on a roasting tray and cook for a further 3-4 minutes. This is to ensure that the pork mince is cooked all the way through.
Remove from the oven, cut in half and season with Maldon salt and twist of cracked black pepper.
Serve with mayonnaise and salad.
«Try different flavourings for the Scotch egg, for example lamb mince flavoured with cumin and harissa.»