Scotch eggs are a beloved British snack that’s traditionally enjoyed as a picnic staple, pub favourite, or even a cozy lunch on a chilly day. Originating in the UK in the 18th century, they combine savory sausage, crispy breadcrumbs, and a perfectly cooked egg at the center, all packed into a satisfying and portable bite. With this gluten-free version, you can enjoy all the flavours and textures of a classic Scotch egg while keeping it completely gluten-free!

This recipe gives you the flexibility to make your own gluten-free breadcrumbs if you’re up for a bit of DIY or to simply pick up pre-made gluten-free breadcrumbs to save time. Making breadcrumbs yourself allows you to customize the texture and flavour, but buying them pre-made can be a quick and easy option that’s equally delicious. Either way, you’ll end up with a crispy coating that perfectly complements the savory sausage and creamy egg filling.

One of the best things about gluten-free Scotch eggs is their versatility. They’re wonderful as a grab-and-go breakfast, a filling lunch, or even a protein-packed snack for road trips or picnics. Served warm, they make a comforting, hearty dish, but they’re just as delicious when enjoyed cold. Pair them with a side salad, mustard, or a dipping sauce for a complete meal, or keep them simple to let the classic flavours shine.

This gluten-free take on Scotch eggs is a great way to experience a traditional British recipe in a way that everyone can enjoy, whether or not they need to avoid gluten. The combination of the savory sausage, the crispy coating, and the soft-boiled egg is truly a crowd-pleaser. Try them for yourself, and you may just find a new favourite that brings a bit of British charm into your kitchen!

Gluten Free Scotch Eggs

Impress your friends and family with these delicious Gluten Free Scotch Eggs. There are layers and layers of flavour, from a crispy gluten free bread coating, to flavourful sausage meat and creamy soft egg.

Cooking Method: Deep Fry Cuisine: British Courses: Appetizers, Breakfast & Brunch, Lunch, Sides Recipe Keys: A appetizer B Breakfast & Brunch L lunch S sides

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Pin Recipe appetizer

Prep Time 20 mins Cook Time 7 mins Rest Time 5 mins Total Time 32 mins Difficulty: Intermediate Best Season: Suitable throughout the year Dietary:

G Gluten Free N Nut Free

Ingredients

Servings

• 4 large eggs

• 1 egg (whisked)

• 12 ounces gluten free pork sausage meat

• 1 cup gluten free plain flour

• 3 slices of lightly toasted gluten free bread

• ¹⁄₂ tsp salt

• ¹⁄₄ tsp ground black pepper

• ¹⁄₂ tsp paprika

• 1 pint canola oil

Instructions

1. Add the 4 eggs still in their shells to a saucepan and cover with water. Bring to a boil then turn off the heat and allow the eggs to sit in the water for 15 minutes. After 15 minutes drain and add tap water.
2. Crack the eggs in the water and rub in the water to help to remove the shells. Dry and set aside.
3. To make your breadcrumbs, add the lightly toasted gluten free bread to a food processor with the salt, pepper and paprika. Blitz until all is fine crumbs. Set aside.
4. Add the whisked egg, flour and breadcrumbs to 3 small separate bowls.
5. Add the canola oil to a heavy, high-sided saucepan and fill ⅓ way. Test the temperature by adding a little of the breadcrumbs; if they sizzle it’s ready.
6. Dust your hands lightly with flour. Take ¼ of the sausage meat and press it flat into your hand. Or you could even flatten between two pieces of plastic wrap. Take a hard boiled egg and wrap the meat around the egg leaving no gaps and shape into a tight oval. Repeat with the other eggs.
7. Take the meat covered eggs and one at a time, dip them into the flour, then egg then breadcrumbs, all coating well.
8. Carefully place them into the hot oil and fry until golden brown, turning once. Remove and drain onto a paper towel.