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Manchester Egg with Oxford Sauce

Name: Manchester Egg with Oxford Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Ingredients: 500 ml Cider vinegar; 1 tbsp Salt; 1 tbsp Sugar; 1 tspn Black peppercorns; 1 tspn Coriander seeds; 2 Garlic cloves, based; 2 Bay leaves; 9 Thick sausages, skins removed; 300 g Black Pudding; 2 tbsp Fresh sage, finely chopped; 1 Egg; Salt & Pepper; Plain flour; 2 Eggs, beaten; Panko breadcrumbs; Vegetable oil, for frying; 1 Large white onion, roughly chopped; 3 Garlic cloves; 3 tbsp Tomato purée; 300 ml Malt vinegar; 2 tbsp Tamarind; 3 tbsp Black treacle; 1.5 tbsp Dark brown sugar; 2 tspn English mustard powder; 1 tspn Allspice; 1 tspn Ground cloves; 1 tspn Ground ginger; 1/2 tspn Cayenne; 1 tspn Salt; 1/2 tspn Black pepper

Pub Grub, Episode 19 - In this series, I’ll be showing you how to cook Delicious British Pub Food! Pickled eggs wrapped in herby sausage and black pudding, coated in crispy panko and fried ‘til golden. Served with a deep, dark, spiced Oxford sauce – this is a proper pub snack done right.

Prep

45m

Cook

20m

Total

1h 5m

Ingredients

Method

Turn cooking mode on

Step 1

Boil the eggs for 6 minutes, then straight into iced water. Peel carefully. In a jar, combine cider vinegar with the salt, sugar, peppercorns, coriander seeds, garlic and bay. Add the peeled eggs and leave them to pickle in the fridge overnight.

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For

6

M

I

For the pickle

500

ml

Cider vinegar

1

tbsp

Salt

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Manchester Egg with Oxford Sauce

Pub Grub, Episode 19 - In this series, I’ll be showing you how to cook Delicious British Pub Food! Pickled eggs wrapped in herby sausage and black pudding, coated in crispy panko and fried ‘til golden. Served with a deep, dark, spiced Oxford sauce – this is a proper pub snack done right.

Prep

45m

Cook

20m

Total

1h 5m

Ingredients

Method

Turn cooking mode on

Step 1

Boil the eggs for 6 minutes, then straight into iced water. Peel carefully. In a jar, combine cider vinegar with the salt, sugar, peppercorns, coriander seeds, garlic and bay. Add the peeled eggs and leave them to pickle in the fridge overnight.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

6

M

I

For the pickle

500

ml

Cider vinegar

1

tbsp

Salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

More to explore

Pad Kra Pao: Spicy Thai Basil Stir-Fry

30 minutes

Ema Datshi - Spicy Bhutanese Comfort

15 minutes

Sirloin Steak with Triple-Cooked Chips & Green Peppercorn Whiskey Sauce

1 hr 10 mins

Ultimate Christmas Roast Potatoes

1 hr 15 mins

Manchester Egg with Oxford Sauce

1 hr 5 mins

Andorran Trinxat

45 minutes

Dahomey Fish Stew

40 minutes

Cheesy Roasted Garlic Bread

47 minutes

Great recipes are on