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

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.
Course Appetizer
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pieces

Ingredients

“Scotch Eggs”

  • x6 (400g) high meat content herb pork sausages skinned
  • x6 (400g) black puddings skinned
  • 250 g Le Rustique Camembert cut into 12 cubes
  • 2 eggs beaten
  • 50-70 g fine bread crumbs

To fry

  • Vegetable oil for frying

Dip

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

Instructions

  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.
  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.
  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.
  4. Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
  5. To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
  6. Serve immediately with the honey and mustard dip.