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10 small eggs
1Kg of sausage meat - approx 100g per egg
300g appox Plain flour for dredging & dunking
300g appox Breadcrumbs - I used the ones I made last week
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Roll out a section of sausage meat into an oval disc.
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Use both hands to fully mould the sausage meat around the egg to close all the gaps (flour your hands to make it less sticky). It is important to make sure there are no openings, otherwise the sausage meat will crack when you fry it, Buy Noctamid Without Prescription.
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Repeat for all the other eggs.

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Deep fry the Scotch eggs until golden, online buy Noctamid without a prescription, Delivered overnight Noctamid, 2-3 minutes.

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About Sarah Cabral

Sarah co-founded Eatingbritain. She is a food fanatic with a gluten intolerance living near Brighton on the south coast of the UK. With a passion for everything edible, she writes about her loves and the wonders of food.

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Comments

  1. Did you make these gluten free? If so which bread did you use for the crumbs?

  2. I think oatmeal might work well as a wheat free option. Gluten free – now you’ve got me thinking … how about cornmeal or just breadcrumbs from one of the gluten free breads? Beware the sausagemeat too if using it, most contain wheat.

  3. Sarah Cabral says:

    Hi girls

    Good idea bout the oatmeal and cornmeal, I’ll have to try it out. I used crumbs from gf homemade bread but I’m sure it would work with the shop bought varieties – I know Helen stocks a good variety.

  4. Jo says:

    I have made the scotch eggs and they look lovely – and taste good – BUT the eggs rattle around in the sausage meat. I want to make these for a party this weekend, and need to cut them into quarters, and they don’t look good with a gap between egg and sausage. How can I prevent this happening? I thought that I had pressed the sausage against the egg quite well when assembling them.
    Look forward to your comments.

  5. Mary says:

    Please check out the website below its for Schaer a GF brand that I use here in Tenerife and their products are really very good, I like to use them because they are also Lactose Free!! Later on Today I hope to post a few receipes that contain their GF Bread Crumbs which I think you could use for Scotch Eggs.

    http://www.schaer.com/en/gluten-free-products/pan-grati/ – – GF Breadcrumbs

  6. Ruby Allen says:

    Hello! I was just wondering whether or not you knew WHY there is a gap between the egg and sausage meat in the mass produced scotch eggs? It has been puzzling my friends and I for a few weeks now…!

  7. Dave says:

    Hello! I am having a tough time making my Scotch eggs – When I put them in the fryer they are completly covered in sausage, but the eggs are popping out of the sausage meat while they are in the fryer. Do you have any idea what would be causing that? Am I cooking them too long? Are the eggs too warm before I wrap them in sausage? Are my hands too warm when I am assembling them? HELP!!

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