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Le Rustique Camembert "Scotch Eggs" two ways with honey and mustard dip

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.
Servings: 
4 people
Preparation time: 
20 min
Cooking time: 
20 min
Recipe difficulty: 
Average
Shopping list: 
High meat content herb pork sausages, skinned
6x (400g)
Black puddings, skinned
6x (400g)
Le Rustique camembert
250g (cut into 12 cubes)
Eggs (beaten)
2
Fine bread crumbs
50g to 75g
Runny honey (Flower honey)
125ml
Dijon mustard
2 tablespoons
Olive oil
1 tablespoon
Recipe: 
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.
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
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.
Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.