For the life of me I haven’t been able to find gluten free scotch eggs in the shops, so I’ve made my own. The breadcrumbs really aren’t needed to make them have a lovely moreish quality. Here’s my super simple recipe and even simpler method for Gluten Free Scotch Eggs.
These can be enjoyed straight away, piping hot (caution!), or chilled and enjoyed later as a snack… a pretty big snack but a snack nonetheless. Being gluten free is super simple these days with so many prepared snacks readily available, but there are times when there’s nothing super easy, already prepared and you just want more than a smoothie, some fruit or a handful of nuts, then these do come in handy. They are also a wonderful addition to a picnic or lunch box, any time of the year, plus the keep well for days in the fridge.
Perhaps you have a picnic to prepare for and need a large batch, perhaps you’ve got many mouths to feed, or even just find yourself cooking for large appetites (as I do) feel free to double, or even triple everything below!
I’ve found that many butchers will make you Gluten Free sausage meat, also Sainsbury’s, Waitrose etc often stocks options. If you can’t find Gluten Free sausage meat buy Gluten Free sausages, open the casing and squeeze out the meat. This is a great way to experiment with flavours!
Available from supermarkets:
- The Black Farmer Premium Pork Sausages – really yummy.
- Musk’s Newmarket Gluten Free Sausages
- Sainsbury’s Pork & Caramelised Onion Sausagemeat
- Sainsbury’s Pork Sausagemeat, Taste the Difference
Gluten Free Scotch Eggs Ingredients
- 500g of sausage meat – Gluten Free of course
- 5 medium, free range and organic eggs
- Flat leaf parsley
- Ground almonds (50g or so)
- Gluten Free flour (or Rice flour)
- 1/2 brown onion or 1 echelon shallot
- Tablespoon of cranberry or redcurrant jelly [optional]
4 of the 5 eggs are for making the Gluten Free scotch eggs, hold one back for the building phase. The ground almonds and Gluten Free flour are also for the building phase, so don’t worry too much about exact measurements, there should be enough for coating only.
- Preheat the oven to 200C, 380F, Gas Mark 6.
- Line a tray with parchment paper
- Bring a pan of water to the boil. Set a timer, add 4 eggs and boil for 5 minutes
- Transfer the boiled eggs to ice cold water and leave to cool
- Once cooled, gently peel the and leave to one side
The coating, or the ‘scotch’ as I like to call it:
- Place the Gluten Free sausage meat into a large bowl
- Finely chop the onion/shallot, saute with a little oil until golden brown
- Finely chop the parsley
- Combine the onion/shallot, parsley with the sausage meat, add a generous pinch of salt and mix – TIP: If you’re mixing by hand, wet your hands before mixing!
- Divide the mixture into 4 equal balls
- Place 3 bowls in front of your chopping board – 1: Gluten Free flour, 2: Ground almonds, 3: A beaten egg
- Take one ball of scotch mixture and press it gently onto the chopping board, making a nice sized patty
- Take an egg, coat in Gluten Free flour, place on the sausage patty and gently wrap the meat around the egg – making sure it’s totally covered
- Roll in the beaten egg
- Dip the scotch egg in the Gluten Free flour, giving a gentle coating
- Finally, roll in the ground almonds
- Place on the parchment paper
- Rinse and repeat
Cook for 40 minutes
Voila! Gluten Free Scotch Eggs. They don’t look perfect, I’d say rustic. They taste amazing… Enjoy.