Scotch Egg - Makes 4
- 4 hard boiled eggs
- 400g gluten free sausage meat
- Ask your local butcher for gluten free sausage meat.
- 25g gluten free flour
- 1 egg, beaten
- 100g polenta or gluten free breadcrumbs
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Perfect hard-boiled egg
Have your eggs at room temperature. Bring a saucepan of water to the boil. Add the eggs and bring back to the boil. Turn down to a simmer and time for 10 minutes. After this time put the eggs into a bowl of cold water or run under a cold tap until cold.
Peel the shell from the eggs and cover each egg with ¼ of the sausage meat. Make sure the egg is completely covered with an equal thickness of sausage meat.
Roll the egg in the gluten free flour, then the beaten egg and lastly the breadcrumbs or polenta.
Heat the oil in your deep fat fryer to 160°c / 320°f. Cook two scotch eggs at a time for about 12 minutes until golden brown. Drain on kitchen paper.
Either serve hot or leave to cool, store in a covered container in the fridge and eat within three days.
how to make this recipe dairy free...
Ask your butcher if the sausagemeat is dairy free.
Use dairy free breadcrumbs.