GLUTEN FREE SCOTCH EGGS

The ultimate picnic snack. Anyone can make these delicious scotch eggs gluten free. With the use of gluten free sausages, gluten free flour and gluten free bread, these are straight forward to make and uses all ingredients you can find at your local supermarket.

Just because you can’t eat gluten doesn’t mean you have to miss out on these tasty treats! They aren’t as difficult to make as you may first think, have a go:

Makes 4 scotch eggs
INGREDIENTS

  • Sausages – I am using Heck sausages, pack of 8) or 600g sausage meat (check if gluten free)
  • Gluten Free breadcrumbs 150g (I am using Genius white loaf, blitzed to make breadcrumbs)
  • 8 eggs (2 are used for the frying coating and I hard boil an extra couple as back up)
  • 100g gluten free plain flour (50g for rolling, 50g for the sausage meat)
  • A bottle of vegetable or sunflower oil for deep frying
  • Mixed herbs (to your liking)
  • Salt & Pepper

METHOD

  1. Boil your eggs for 3-4 minutes for soft / runny eggs, or 5 minutes for harder eggs. Once boiled, transfer to a bowl of cool water. Once cooled, carefully peel off the shells.
  2. Set up 3 plates. One with half the flour, one with the breadcrumbs, and one with 2 of the eggs (beaten together).
  3. Using a pair of scissors, cut the casing off the sausages and put the meat into the bowl, along with the other half of the flour, a sprinkle of mixed herbs and very generous amounts of salt and pepper. Using your hands, combine together until it holds together well without being too sticky (add more flour if necessary).
  4. Take an egg and roll it in the plate with the flour on. Taking a ball of the sausage meat, press it out with your hands until you have a flat disc shape large enough to encase the egg. Place your floured egg in the middle and carefully wrap the meat around the egg, sealing all the way around. Be careful if you are using soft middle eggs as they could crack if you put too much pressure on them (this is why I always boil a couple of spares).  Once sealed in a ball, roll back in the flour, followed by the egg and then the breadcrumbs. Press the breadcrumbs in to complete cover.
  5. Heat your oil in a high sided pan on a medium heat. Test the oil by dropping in a breadcrumb, if it begins to sizzle, it is ready. Using a slotted spoon, carefully lower your scotch egg into the oil and fry for 5-6 minutes, turning regularly. It should turn a lovely deep golden colour. If your oil is too hot, it will cook too quickly on the outside and not on the inside, so a medium heat is best. To ensure the meat is cooked through, I then put them in the oven (on a rack to stop them rolling) for around 10-20 minutes extra on a high heat.
  6. Repeat the process until you have done all your eggs.
  7. Remove from the oven and let cool.
  8. Enjoy!

You could even jazz up your scotch egg recipe with the addition of curry powder, spices or even peeled and diced apples into the sausage, to cook up something even more special!

I hope you like this recipe. Let me know what you want to see next!

K

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