Gluten Free Homemade Scotch Eggs
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.
Credited to: Coeliac UK
Kcal: 414.8
Difficulty: Pretty easy
Serves 4
30 mins prep
20 mins cooking time
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
Notes: *Please check our Food and Drink Information for suitable products.
Method
- 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
- Divide the sausage meat into 4 balls, or skin your sausages, leaving them separate
- 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)
- 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
- 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
- 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.
Nutritional information per serving
Kcal
414.8
Fat
28.3g
Carbs
16.8g
Protein
22.6g
Fibre
0.2g
Sugars
0.8g
Hints and tips:
You can bake your eggs if you don’t want to deep fry them. In place of step 6, place the eggs on a baking tray and bake them in an oven preheated to 190°C / gas mark 5 until they are lightly browned (about 25 minutes). Check the sausage meat is cooked through.
