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Gluten Free Homemade Scotch Eggs

Gluten Free Homemade Scotch Eggs

Serves:
4
Course:
Dinner, Lunch, Snack
Prep:
30 mins
Cook:
20 mins
Total time:
50 mins

Homemade scotch eggs are a wonderful thing. We have swapped the sausage meat, flour and breadcrumbs for gluten free alternatives. We tried two coatings- a gluten free breadcrumb coating, or grated potato. The recipe is only for four; feel free to scale the recipe and make as many as you wish.

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Nutritional Information

  • KCalories
    414.8
  • Protein (g per Serving)
    22.6
  • Carbohydrates (g per Serving)
    16.8
  • Fibre (g per Serving)
    0.2
  • Fat Contents (g)
    28.3
  • Sugars (g per serving)
    0.8

Ingredients

  • 5 eggs
  • 250g gluten free sausage meat or 4 gluten free sausages*
  • 50g cornflour, for dusting
  • 25g white gluten free breadcrumbs* or 1 large potato cooked and grated
  • Salt and pepper
  • Vegetable oil for frying

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Put 4 eggs into a pan of cold water and bring to the boil. Boil for 3 to 3 ½ minutes for a soft centred egg, or 6-7 minutes for a hard centre, then transfer to a bowl of cold water. Once cooled, carefully peel the eggs

  2. Divide the sausage meat into 4 balls, or skin your sausages, leaving them separate

  3. Using 3 plates, add gluten free flour to one, beat the last egg and add this to the second plate, and on a third place the gluten free breadcrumbs mixed with the salt and pepper (or the grated potato if you are using a potato coating)

  4. To make the scotch eggs, flatten the sausage-meat into an oval-shaped patty. Gently shape the meat evenly around the egg, moulding it with your hands

  5. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs or potato. Repeat until all four are pre-pared

  6. Heat the oil in a deep pan or deep fat fryer to 180°C. Carefully lower the eggs into the pan and cook for about 8 minutes or until the sausage meat is cooked, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.