Coeliac Sanctuary

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Scotch Eggs

Scotch eggs are surprisingly simple to make, we have made ours lovely and lean by using a different cut of pork with bacon rather than sausage meat. Coated in crunchy breadcrumbs they are great for a summer picnic. Why not have a go at mini ones by mashing up egg and rolling into balls to make the centres.

Added 7th August 2014
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • High Protein High Protein
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly

Ingredients

3 hard boiled eggs
1/2 a beaten egg
300g pork steak
2 rashers bacon
1 tsp parsley
1 tsp curry powder
2 slices Gluten Free bread
  • Preparation Time: 25 Mins
  • Cooking Time: 30 Mins
  • This recipe makes 3 Eggs

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Cut up the pork steak and bacon, put in a food processor with the parsley and curry powder and blend until you get a smoothish paste.

2. In a bowl crumb the bread (or in food processor).

3. Work the meat mix around the boiled eggs to make a smooth ball.

4. Dip into the beaten egg and then roll in the breadcrumbs.

5. Put on a baking sheet and cook for 20 mins on gas mark 5.

Your Comments

Thanks very much for posting - I love your recipes! I wondered if you had any ideas about how to nake this veggie also?

Thanks
Samantha
12th September 2015
Alison @ Coeliac Sanctuary replied to this comment on 15th September 2015

Hi Samantha, the only thing we can think of is maybe use quorn mince or some kind of meat substitute in place of the meat, it should have the same effect as meat would.