Mmmmm… I made scotch eggs again and this time tried with a sage sausage and with coconut flour as the coating and they turned out yummy! My recipe was created from a combination of recipes from The Clothes Make the GIrl and Beauty and the Foodie. Scotch Eggs are pretty darn basic and easy to make. You can switch it up in all different ways. I even made some with Chorizo (which is too overpowering alone, mix in same plain ground sausage).
The first picture doesn’t look that pretty since I forgot to take it when they were done and didn’t get one until the next day. So this is what they look like when they are cold! Which by the way, are still yummy to eat even when cold! The second picture without the coating makes them look all shiny and weird. But seriously, it is hard to take a pretty picture of a scotch egg. They are just so round, and brown and yeah, you know what they look like.
So get those thoughts out of your mind and get to cookin’!
1 package HEB Sage sausage (gluten free)
1/4 cup of coconut flour
1/4 cup of shredded Parmesan cheese
1/2 cup of egg whites
Preheat oven to 400 degrees F
- Separate sausage into seven portions (I just eyed it the best I could, I am sure you could measure it or something).
- Make sure the hard boiled eggs are dry, pat them dry with a paper towel or let the air do all your work!
- Put egg whites in a bowl.
- In a second bowl mix the coconut flour and Parmesan cheese.
- I have read that you could first cover the eggs in flour so the sausage sticks to them better, but I found I did not need this step, I may try it next time.
- Flatten each section of sausage as much as you can, place an egg in the middle and then stretch the sausage around the egg until it covers it and it is ball shaped. (covering your hands with a bit of coconut flour would be a good idea to keep the sausage from sticking to your hands and causing all kinds of problems!)
- Drop the ball (gently) in the egg white and cover it.
- Roll it in coconut flour Parmesan mixture.
- Set covered balls on a foil lined cookie sheet.
Bake at 400 degrees F for 30 minutes
Remove from oven and wait until they are cool enough to slice open and enjoy!
Makes seven portions.
- Scotch Eggs (cookingcellastyle.com)
- Scotch egg eating marathon raises £450 for Cynthia Spencer Hospice (forevereggsploring.com)
- Perfect Paleo Scotch Egg (paleopolly.com)
- Meat Surprise (wiscopaleo.wordpress.com)