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Gluten free Scotch eggs are one of my favourite gluten free picnic staples and actually, surprisingly easy to make yourself.
You just cannot beat a perfect gluten free Scotch egg with a soft yolk centre, warm sausagemeat and a crunchy, breadcrumbed crust.
So why not have a go at making your own gluten free Scotch eggs the next time you head out on a picnic or just want something different for lunch?
With all the talk of Scotch eggs during lockdown when pubs first opened (remember that!?) I've been pining for one of these for a long time.
This recipe was originally published years ago on here as a baked Scotch eggs recipe but honestly, this revamped version is MILES better.
Deep fried (it's easy, I promise!) and delicious, these are just *perfect* gluten free Scotch eggs. Trust me.
Where did the M&S gluten free Scotch eggs go?
I remember the good ol' days when we had the M&S gluten free Scotch Egg, but for some reason they seemed to have just vanished.
There are no other gluten free Scotch eggs out there in the supermarket which I think it such a shame.
They're such a staple snack and the kind of thing you want to be able to stock up on when you're heading out on a picnic or caught out and about without any food.
But while I miss the M&S version, nothing even comes close to homemade Scotch eggs!
Finding interesting lunch ideas when you have coeliac disease can be tough.
If you're anything like me you get bored of gluten free supermarket sandwiches pretty quickly.
Although the flavours are slowly getting more inventive, once I have one a couple of times I've had enough.
So that's why I first made these - to show you that gluten free lunch options can be fun!
Bake up a batch of gluten free sausage rolls to go with them and you've basically got the gluten free picnic of DREAMS.
What ingredients do I need?
To make these gluten free scotch eggs you need only a few ingredients.
There's a full printable recipe card below with the ingredients and full method, but for the shopping list you'll need:
- 5 large eggs
- 4 slices white gluten free bread
- 3-4 tbsp plain gluten free flour
- Salt and Pepper
- 6 gluten free sausages (I use classic pork sausages)
- ½ tsp dried sage
- ½ tsp dried thyme
- Oil for frying (around 1 litre – you want this to be approx. 5cm (2 inches) deep in the pan)
Most supermarket brand sausages are gluten free and clearly marked as such on the pack, which is helpful!
Make sure you always double check the sausages you are using are gluten free before making these though.
I usually opt for a 'classic' pork sausage but any sausage meat would work - using flavoured sausages would be a great way to mix things up.
I imagine that the chorizo-style sausages would be amazing, as would pork and apple.
Honestly, try them all - the recipe is so flexible!
Any plain gluten free flour (or All Purpose gluten free flour) will work for this recipe, as will any type of white gluten free bread.
And of course feel free to omit the herbs if you're using flavoured sausages, or add in whichever you'd prefer.
My top tips for perfect gluten free scotch eggs
A few pointers when making these gluten free Scotch eggs.
I usually love a runny yolk but this can make these Scotch eggs a bit trickier to handle.
For a runny yolk, I've found the best results come from boiling the eggs for 5-6 minutes, and then cooling them straight away.
Peel the eggs very gently and just be careful when wrapping them in the sausage meat - you don't want to break them and burst the yolks.
You'll need to handle them with care but it can be done if you've got the patience and a light touch!
I'd recommend if it's the first time you're making these, boil your eggs for slightly longer (7 mins or so) for a practice run, so you can get used to making them.
Another trick is to wet your hands with cold water when handling the sausage meat.
This stops the sausage meat from sticking to your hands and makes the process a lot easier.
You can also flatten the sausage meat in clingfilm to make it easier to handle.
My gluten free scotch eggs recipe
So here we have it, my recipe for gluten free scotch eggs.
If you wanted to reduce the fat/calories, you could try using the meat from chicken or turkey sausages, but this will be a bit stickier to handle!
This recipe makes 4 Scotch eggs - I'd also highly recommend picking up a food thermometer if making this on the stove.
It's a much safer way of working with hot oil and they're very inexpensive - this is the one I use.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Scotch Eggs
These gluten free scotch eggs are so simple and only require a couple of ingredients. They're quick to make and make an excellent gluten free lunch or picnic staple. This recipe makes 4 Scotch eggs.
Ingredients
- 5 large eggs
- 4 slices white gluten free bread
- 3-4 tbsp plain gluten free flour
- Salt and Pepper
- 6 gluten free pork sausages
- ½ tsp dried sage
- ½ tsp dried thyme
- Oil for frying (around 1 litre – you want this to be approx. 5cm (2 inches) deep in the pan)
Instructions
- Bring a pan of water to the boil and add four eggs. Boil for seven minutes (or 5 minutes if you want a runny yolk) then remove from the boil and place the eggs straight into ice cold water. Allow them to cool completely and then carefully peel them. Note – if you’re aiming for runny eggs, be careful, as they might be a bit more delicate!
- Add the gluten free bread slices to a food processor and blitz to a fine crumb. Turn out onto a large plate and spread into an even layer
- On a second plate, add the gluten free flour, season generously with salt and pepper and mix to combine. Spread the flour out evenly over the plate surface.
- On a third plate, crack an egg and lightly beat until mixed.
- Remove the skins from the sausages and discard. Place the sausage meat in a bowl and add salt and pepper, dried sage and dried thyme. Mix together with your hands (or a fork) until the herbs are combined through the mixture.
- Take a quarter of the mixture (the best way to do this is to place the empty bowl on the scales and zero them, add the mixture and then divide the weight the by four, so you know you’re getting an even split for each Scotch egg) and roll it into a ball. Using your hands, press the ball out into a thin oval shape, around 1cm thick. It may be easier to do this between two sheets of clingfilm, or wet your hands to stop the sausage meat sticking.
- Take one of the eggs and lightly dust it in the gluten free flour. Place in the centre of the sausage meat oval and use your hands to gently bring the sausage meat together around the edge, pinching any lose bits together. Wetting your hands helps with this and you’ll want to be gentle if you’re using runny eggs, so you don’t break them!
- Once the sausage meat is completely sealed around the egg, roll it first in the flour mix, and then in the beaten egg. Finally roll it in the breadcrumbs, using your hands to press the breadcrumbs into the meat, ensure it stays sealed when frying. Place to one side and repeat with all of the eggs.
- Add the oil to a large saucepan so that it is approx. 5cm (inches) deep and place on a medium heat. Bring the oil to 160’C - I’d highly recommend using a food thermometer for this for safety. If you don’t have one, the oil is ready when you drop a couple of breadcrumbs in and they rise to the surface, sizzling and turning golden.
- One-at-a-time-, carefully lower the Scotch eggs into the oil using a slotted spoon. I like to cook two at a time due to the size of my pan – you need to ensure they are not touching each other. Set a time for eight minutes, and every two minutes gently turn the Scotch eggs over.
- After eight minutes they should be lovely and golden all over. Use the slotted spoon to remove the eggs from the oil, draining off any drips, and then place on kitchen towels to cool slightly. Repeat with the rest of the Scotch eggs if cooking in batches.
- Once they are all cooked, enjoy the Scotch eggs warm or leave them to cool in the fridge – they’ll keep for a couple of days and are perfect for picnics! I like to serve them up with ketchup or some gluten free piccalilli.
Notes
- These will store for 2-3 days in a sealed container in the fridge.
- Make sure you're super careful when peeling the eggs - for a softer yolk boil for just 5 minutes but be aware the eggs will be fragile so will require some care when handling!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 262mgSodium: 588mgCarbohydrates: 33gFiber: 2gSugar: 4gProtein: 18g
Need more gluten free picnic ideas?
I'm trying to build a whole collection of gluten free lunch recipes, so if there is anything you'd like to see, please give me a shout in the comments!
Here are a few ideas you might like to try...
- Gluten free smoked salmon and chive egg muffins
- My two gluten free pasta salads
- Gluten free curried potato soup
- Gluten free sausage rolls
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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