Gluten Free Scotch Eggs
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!
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.
- 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
- 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.
- Crack the eggs in the water and rub in the water to help to remove the shells. Dry and set aside.
- 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.
- Add the whisked egg, flour and breadcrumbs to 3 small separate bowls.
- 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.
- 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.
- Take the meat covered eggs and one at a time, dip them into the flour, then egg then breadcrumbs, all coating well.
- Carefully place them into the hot oil and fry until golden brown, turning once. Remove and drain onto a paper towel.