The ultimate 11s grouse sandwich

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Tom Kitchin


For the watercress mayonnaise

  • 2 free-range egg yolks, at room temperature
  • 1 tsp Dijon mustard
  • 25ml/1fl oz white wine vinegar
  • 250ml/9fl oz sunflower oil or vegetable oil
  • squeeze lemon, plus extra, if needed
  • 100g/3½oz watercress sprigs, rinsed and trimmed
  • sea salt and freshly ground black pepper

For the sandwiches

  • 4 young grouse breasts, skinned
  • 60g/2¼oz plain flour
  • 6 free-range eggs
  • 1 tbsp milk
  • 100g/3½oz panko or dried breadcrumbs
  • vegetable oil, for shallow-frying
  • 8 black pudding slices
  • 4 large sourdough bread slices
  • butter, for spreading
  • watercress sprigs, to serve
  • sea salt and freshly ground black pepper
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