Gluten Free Scotch Eggs

 

My new and improved Scotch Egg recipe is here! Honestly, it's not often I am impressed with my baking first time round but I am soooo happy with these, they are literally perfect and so delicious. With a golden crumb and a soft egg in the middle, they go perfectly with caramelised onion chutney on the side *drool*

Lets get into the recipe!

You will need:

1. 6 x gluten free sausages (I used Aldi's own Lincolnshire sausages)
2. 6 x medium eggs (4 for the scotch eggs and 2 for whisking)
3. Gluten free plain flour (I like to use Doves Farm)
4. Gluten free breadcrumbs (I used Asda's packet breadcrumbs)
5. Spices: paprika, chilli powder & oregano
6. Vegetable oil

Method:

1. Boil your eggs in a pan for 8 minutes
2. Once they have boiled, put them into a bowl of cold water to cool for 10 minutes
3. Next, skin your sausages, tear them apart and roll into a large ball
4. Your eggs should be cooled by now so take the shells off and put them aside; Tip - roll the egg with the shell on the counter and the shell cracks easily!
5. Once rolled up and all merged together, separate the sausage mixture into 4 equal balls
6. You will need to get 3 separate bowls next; one needs the 2 eggs (lightly whisked), another needs the gluten free flour (I used about 150g) and the other the gluten free breadcrumbs.
7. In the breadcrumbs bowl, mix in 2 tea spoons of paprika, 1/2 tea spoon of chilli powder and 1 tea spoon of oregano - mix well.
8. Next, get one of your eggs and wrap one of the sausage mixture balls around the egg, making sure it is all covered; do this with every egg.
9. Then, take your egg with the sausage wrapped around it, roll it in the flour bowl so it's all covered, then in the egg (wait for the excess to drip off), then roll in your breadcrumbs, making sure it's all covered. Do this with all 4.
10. I used my air fryer to cook mine but they will work in the oven if you do not have an air fryer. If you have an air fryer, place them in the basket and drizzle a bit of vegetable oil over them, give them a bit of a shake so the oil covers them - then cook them at 200 degrees for 20 minutes (flipping over half way through) keep checking them every few minutes but they will get nice and golden! If you use an oven I would do them on the same temperature for the same time.
11. Finally, serve! I put a side of caramelised onion chutney with mine - works so well together!

Enjoy!

Danielle x