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.
Matt’s Mighty Scotch Egg
Serves: Makes 12 Scotch Eggs
Prep: 15 minutes
Cook: 30 minutes
Ingredients
- 14 Large Eggs
- 12 gluten-free pork sausages (casings removed)
- 3 tablespoons mixed herbs
- salt and pepper to taste
- 115g ground almonds
Directions
- Pre heat the oven to 180°C/350°F/gas mark 4.
- Fill a saucepan with water enough to cover 12 eggs. Boil the eggs for 4 minutes.
- Place the sausage meat, herbs, salt and pepper in a large bowl, and mix thoroughly with your hands.
- Remove the eggs from the saucepan and peel the shells off.
- Beat the remaining two eggs in a bowl, and empty the ground almonds onto a plate.
- 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.
- Coat each sausage-wrapped egg in a beaten egg before rolling in the ground almonds.
- Place the Scotch eggs on a baking sheet and bake for 30 minutes. Once baked, the almonds will create a crunchy coating.
