These Scotch eggs are baked in the oven, so they are marginally healthier than the traditionally fried variety! Enjoy them at any time of the day; a light lunch, in a picnic or maybe for a mid-morning snack. You could add different seasoning to the bread crumbs; smoked paprika makes a tasty addition.
- 400g gluten and wheat free sausage meat (made from sausages)
- 6 hard-boiled free-range eggs
- 7 tbsp fine gluten and wheat free breadcrumbs
- 1 egg - beaten
Sainsbury have an excellent range of gluten and wheat free sausages and I prefer to buy these and take the skins off. Sausage meat often has rusk or breadcrumbs added and therefore is no good for those on a GF/WF diet.
Pre-heat the oven to 190°C, 170°C Fan, gas mark 5.
Divide the sausage meat into 6 equal portions and on a lightly breadcrumb-sprinkled surface, press out each portion to about ¼ cm in thickness. Wrap each portion around each of the hard-boiled eggs, pressing the edges together to seal.
Dip the sausage-coated eggs in some beaten egg and roll them in breadcrumbs. Place on baking tray and bake in a preheated oven for around 25 minutes, until lightly browned.
You might like to try adding garlic granules or chilli powder to the breadcrumbs. You could use different flavoured sausages for a twist on the traditional plain pork meat; Toulouse sausages make a very different but equally delicious Scotch egg.