So it’s the start of the Autumn internationals and it’s important to brace yourself for deep disappointment by having good food and drink to accompany the game. If I was attending the match, my pockets would contain butcher made scotch eggs and pork pies to go with the beer.
Today, I’m making some black pudding bonbons coz they’re easier to make and scoff than a full blown egg containing beauty, but you could just make them bigger and put in a boiled hens or quails egg.
It’s fairly easy to do, if a bit messy and no sharp implements needed.
- Take half inch chunks (or bigger - only you know how big your mouth is ) of black pudding and roll them into balls.
- Put some of your liveliest mustard in a bowl.
- Put some polenta flour in another bowl.
- I think I will put chilli flakes in my polenta.
- Put an egg into a third bowl and beat it.
- Put some warm soapy water in your washing up bowl.
- Have a clean plate to put your bonbons on.
- Take some good quality sausage meat, slap some in the palm of your left hand (if you are right handed) and then squash it out to create the envelope for the black pudding.
- Take the black pudding in your right hand roll in the mustard and place it in the middle of your sausage envelope and close over, knitting all edges smoothly.
- Using your favoured hand:
- Roll the Bonbon in the egg mix, then, Roll in the polenta.
- Place on the plate, wash favoured hand in soapy water, rinse, dry and start again.
- When all are done, heat some oil in a pan (enough oil for the bonbons to be covered in) and fry until the polenta is golden.
- I’ll try and put some process photos on later.