Myself and others in the family quite enjoy scotch eggs, however now with a couple of people in the family on gluten free diets I was set the challenge of making some gluten free scotch eggs. The main issue with shop bought scotch eggs is the wheat in the breadcrumbs on the outside and potentially wheat in the sausage meat.
So remembering a cookery programme where they had cooked scotch eggs (I think it was Professional Masterchef) I went out and bought some ingredients.
As well as the medium sized free range eggs, I got some gluten free chipolata sausages. I did think if I should make my own gluten free breadcrumbs, but in the end I did find a packet of gluten free breadcrumbs from Morrisons.
I decided to use these as they would ensure the scotch eggs looked like the ones you could buy in the shops.
I hard boiled the eggs for ten minutes and then left them to cool. I did think about doing soft boiled eggs with a runny yolk, as they did on the telly, but in the end I wasn’t sure of the timings.
Having peeled the eggs I took the sausage meat from a single chipolata. I did this by gently slicing the skin of the sausage and removing it. I patted the sausage meat into a thin circle before wrapping it around the egg. One tip I had picked up from the cooking programme was to ensure that the sausagement was an even layer around the egg, which I think I managed to do.
The scotch egg was then rolled and covered in gluten free plain flour, then covered in beaten egg, before being covered in the gluten free breadcrumbs.
The resulting scotch egg was then deep fried in hot oil. It’s at times like this I wish I had a proper deep fat fryer, but in the end I cooked them in a smallish pan one at a time.
Once I thought the sausagemeat was cooked, the scotch egg was removed from the oil and drained on kitchen paper.
Well the end result was an authentic looking, tasting scotch egg with the texture one would expect. I was well pleased and they were very tasty.
