These appetizers are a true pleasure to serve and eat! Scotch Eggs are currently a more well-known treat in the U.K. but are beginning to gain popularity in the U.S.,particularly in Irish Pubs. This version is made gluten-free, soy-free, and dairy-free – but no one cares because they are so good! (A goal we always strive for). The dipping sauce is optional. Most people do a mustard dip, but you might also enjoy the Bacon Dip (see recipe at bottom) that we happened to like with these.
Tip: Don’t salt the outer crust. Let the flavor of the sausage be the life of the party!
Gluten-Free Scotch Eggs
(double, triple, or quadruple the recipe for parties)
1 16-oz package of ingredient-safe uncased sausage* (either breakfast sage or italian flavor)
4 large eggs
1 egg, whisked with 1/2 cup water
1/2 cup quinoa, sorghum, or rice flour mixed with 1/2 cup cornstarch or tapioca starch
3/4 cup cornmeal or quinoa flakes
*Note: Check the ingredients on the sausage you purchase. Most have wheat, soy, and/or diary fillers. Be particularly careful of purchasing sausage from an independent sausage maker. Get to know them and find out what ingredients they use and how they manage cross-contamination.
Place the eggs in a small saucepan, cover with water, add 1 tsp baking soda (helps with peeling later), and bring to a boil. Boil for 2 minutes and then remove from heat. Let the eggs stand for 15 minutes to soft cook.
Prepare an assembling station. A bowl for the sausage, a plate to press the sausage, a bowl for the flour, a bowl for the egg wash, a bowl for the cornmeal or quinoa flakes. A pan or plate to hold the sausage prepared eggs.
Peel eggs and rinse if needed. Divide sausage into quarters. With the first quarter, press onto a plate into a large disk about 1/2 inch thick. Set an egg in the middle of the sausage disk and gently wrap the sausage around the whole egg, being careful not to break the egg. Repeat for the remaining eggs.
Take each sausage-wrapped egg and dip into egg wash, then roll in flour, then egg again, then roll in cornmeal or quinoa flakes. (Traditionally, this is done with regular flour and breadcrumbs.)
Repeat for each egg.
In a deep skillet over medium-high heat, bring the oil to 350 degrees F. Add the eggs and cook for about 2-3 minutes, then turn over and cook the other side so that the eggs start cooking evenly all around. Cook for about another 12-18 minutes, turning occasionally to make sure all sides are thoroughly cooked.
Check temp of the oil and make sure it remains hot (be careful it doesn’t get too hot or you’ll burn the coating).
When the eggs are dark golden browned, they are likely done.
Cut in half to expose the egg and serve warm. Many people also enjoy these cold.
You could serve these with a warm dijon mustard or try:
3/4 cup canola-based mayo (to avoid the soy oil)
1 tsp each garlic powder, onion powder, and chili powder.
1 Tbsp ketchup
1 Tbsp worcestershire sauce
1/4 teaspoon mustard
1 slice of cooked bacon, crumbled fine
fresh cracked pepper to taste
Mix all together, top with fresh parsley (optional), and enjoy!!!