Saturday 19 January 2013

Gluten Free Scotch Eggs

This was one of our most popular recipes from the old site and although it can be quite a messy one is actually very easy, you might need to make them a couple of times to get the amount or bread / rolls right though as this does depend on brand etc (I recommend our 'Bread For Gluten Free Breadcrumbs' recipe for rolls of an ideal crumbing consistency). The end results beat any supermarket bought scotch egg by a long way, a great addition to any packed lunch or picnic.

Preparation time - ~30 minutes
Cooking time - ~5 minutes
Makes / Serves - 6
Child friendly - 3/5
Difficulty rating - 1/5


6 eggs (hard boiled)
2 eggs (beaten)
200-250 g fine gluten-free breadcrumbs (depends on brand)
500 g gluten-free sausage meat
70 g gluten-free plain flour alternative
vegetable or sunflower oil for frying

  1. Shell the boiled eggs and put to one side.
  2. Divide the sausage meat into six roughly even portions.
  3. Put the flour in a small bowl and roll each egg in it individually, again placing them to one side as you go.
  4. Wrap a sausage meat portion around each egg as evenly as you can, forming a ball shape.
  5. One at a time dip the sausage encased eggs into the beaten eggs and then immediately roll it in the breadcrumbs, ensuring an even coverage.
  6. Heat the oil to 180 C / 350 F and cook each egg for around 5 minutes or until you are happy that the sausage meat is cooked and the breadcrumbs are browned. 
  7. Roll on a paper towel to remove excess oil, serve warm or allow to cool and chill for later, they should keep fine in the fridge for a few days.
  1. For a healthier alternative you could bake them in a pre-heated oven for 25 minutes at 190 C / 375 F /  Gas Mark 5, turning halfway through to ensure even browning. Although most people would agree they taste better fried!
  2. If your intending to eat them warm (straight after cooking) you can use eggs that are slightly less well boiled and have a softer, even slightly runny, yolk for a more traditional taste.
  3. If you want to try something a little different add some chilli, onion, garlic, herbs,  black pepper or a combination such as garlic and tarragon to the sausage meat  at step 2 and mix in thoroughly , be creative!

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