Matt’s Mighty Scotch Egg

A family favourite, passed down through the generations. Simply awesome!

For more awesome gluten-free, paleo-inspired recipes check out our latest book Paleo Primer: A Second helping.

Serves: Makes 12 Scotch Eggs

Prep: 15 minutes

Cook: 30 minutes


  • 14 Large Eggs
  • 12 gluten-free pork sausages (casings removed)
  • 3 tablespoons mixed herbs
  • salt and pepper to taste
  • 115g ground almonds


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Fill a saucepan with water enough to cover 12 eggs. Boil the eggs for 4 minutes.
  3. Place the sausage meat, herbs, salt and pepper in a large bowl, and mix thoroughly with your hands.
  4. Remove the eggs from the saucepan and peel the shells off.
  5. Beat the remaining two eggs in a bowl, and empty the ground almonds onto a plate.
  6. Shape a handful of sausage meat around each hard-boiled egg. It’s roughly one sausage per egg. Aim for a layer about 1cm thick.
  7. Coat each sausage-wrapped egg in a beaten egg before rolling in the ground almonds.
  8. Place the Scotch eggs on a baking sheet and bake for 30 minutes. Once baked, the almonds will create a crunchy coating.