Gluten free Scotch Eggs
This is a recipe we like to do as a snack or for lunch. This recipe made 8 scotch eggs which we shared friends and family.
900 grams of gluten free sausage meat
40 Grams of Gluten free stuffing mix ( We had sage and onion)
100 grams of gluten free plain flour.
150 grams of gluten free breadcrumbs ( or you can use panko for non gluten free)
1 litre of sunflower oil.
You put 8 eggs in a pan of rapid salted water and simmer for 7 1/2 minutes. Once the time was up place the eggs into a bowl of ice water ( I cracked the shells before putting in ice water.)
Put sausage meat, salt and pepper into a bowl and mix well. Divide the sausage meat mix into 8 equal balls and then flatten one ball at a time on clingfilm.
Once you have peeled the cooled eggs, place in the sausage meat and use the clingfilm to help mould the sausage meat around the egg..
Once moulded dip in flour, egg and then bread crumbs until coated all over and repeat the process for each scotch egg. ( We put them in the fridge for an hour to chill.)
To cook the eggs, heat the oil in a wide saucepan until it reaches 160C. All dependant on the size of your saucepan cook at least 3 at time and cook for 8-10 minutes until golden and crispy.
Once cooked drain on kitchen roll and leave to cool.