Gluten free scotch eggs are one of my favourite picnic and party foods, but they’re also a lovely thing to be able to pop in your lunchbox. 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.
I always make my own lunches and one of the things I get asked for the most are gluten free lunch ideas, so I’m trying to create some for you guys! I started off with the gluten free scotch eggs because I wanted to have a go at making my own, and they’re the perfect adult and child-friendly gluten free lunch idea.
To make these you need only a few ingredients. I used the Tesco Finest British pork sausage meat, and you’ll find most supermarket sausage meats now are gluten free. Alternatively, you could buy gluten free sausages and take the skins off to make these gluten free scotch eggs. That way you could mix it up with flavours. I used a basic, herby pork sausage meat, but you could try something like a pork and apple one, or even a spicy, chorizo-style one. The recipe is so flexible!
I made these gluten free scotch eggs on Easter weekend and we took them on a picnic. It was great because when we got there, they were still a little warm from the oven!
My top tips for perfect gluten free scotch eggs
A few pointers when making these. I usually love a runny yolk but making these when you’re aiming for this is VERY tricky. I’ve only managed to achieve this once and there were many egg casualties along the way just to create one successful scotch egg.
I recommend boiling the eggs for six-and-a-half-minutes, which makes them a little easier to handle. As you can see from the photos and video, the yolk won’t be runny but it’s still a lovely consistency and not over-boiled. If you’re feeling brave, by all means try boiling your eggs for less time (around 5 minutes) and try to get a runnier yolk. You’ll need to handle them with care but it can be done if you’ve got the patience and a light touch!
Another trick is to wet your hands with cold water when handling the sausage meat. This a tip I picked up from the lovely Fitter Foods guys, who have some awesome paleo scotch egg recipes in their book. This stops the sausage meat from sticking to your hands and makes the process a lot easier.
My gluten free scotch eggs recipe
So here we have it, my recipe for gluten free scotch eggs. If you want to see how they’re made, I also filmed the process in my gluten free picnic vlog below, enjoy! Oh, and because I keep forgetting to add the macros to my recipes, I am going to try and do this from now on!
The macros per egg based on this recipe are: 516 calories; 34.8g fat; 15.9g carbs; 33.8g protein. 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!
- 4 large eggs
- 1 pack, 350g gluten free sausage meat
- 3 slices gluten free bread, I used Genius white bread
- 1 tsp mixed herbs
- Salt and pepper
- Preheat the oven to 180'C/Gas 4. Then boil the eggs. Bring a pan of water to boiling, then carefully add three of the eggs (you'll need the 4th one later) Boil for six-and-a-half minutes, then remove from the heat and place into cold water straight away. Set aside while you prepare the rest.
- Places the bread, mixed herbs and a good helping of salt and pepper into a food processor and blitz into crumbs. Spread the crumbs onto a plate. On a second plate, crack an egg and whisk gently with a fork.
- Carefully peel the eggs, then wet your hands with cold water. Take 1/3 of the sausage meat and spread it to about 1/2-inch thick. Place the egg in the middle and gently work the sausage meat around it until completely covered.
- Roll the ball of sausage meat in the whisked egg, and then in the breadcrumbs. Press the crumbs into the meat well and ensure it is completely coated. Place on a baking tray.]
- Repeat this with all three eggs, then place the baking tray in the centre of the oven and cook for 25 minutes until golden brown on the outside. Remove from the oven and eat hot or allow to cool.
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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