These gluten free Scotch eggs consist of hard-boiled eggs wrapped in sausage and coated in a crispy breading. This recipe bakes the eggs instead of frying them, and the breading is both gluten-free and keto-friendly, offering a twist on the English classic.
Scotch eggs are hard or soft-boiled eggs that are wrapped in sausage meat, rolled in breadcrumbs, and either baked or fried. The outside is crisp and crunchy, while the inside is soft and savory.
Despite the name, the Scotch egg is a popular English dish, not Scottish. You can find them everywhere in England, from pubs to convenience stores to upscale markets.
Why are they called Scotch, then? That’s unclear. The actual origins are debatable. Possible sources include a Yorkshire eatery, Indian and African dishes, and a high-end London department store. At least everyone seems to agree that the Scotch egg is not Scottish, so at least there's that.
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😋What makes this recipe so good?
They can be enjoyed with a tangy, slightly spicy sauce made from mayo, chopped pickles, and sriracha, and served over salad greens for a balanced meal.
- Convenient and portable: Scotch eggs are convenient and versatile, perfect for packed lunches or picnics. They're easy to eat with your hands and taste good either warm or at room temperature.
- Baking makes them less greasy: Baking the Scotch eggs makes them less greasy than frying, and using quality ingredients enhances their freshness and flavor. That said, these are by no means healthy food, but enjoyable every once in a while—sure thing.
- Versatile and Tasty: They're great for brunch, as an appetizer, or even a dinner. Basically, there's never a bad time for a Scotch egg.
If you like this recipe, you may also like my Grilled Spaghetti Squash with Meat Sauce, Stuffed Yorkshire Pudding, and Gloucestershire Pie.
🥚Ingredients
Here's everything you'll need to make these baked, gluten-free Scotch eggs.
Key Ingredients
- Ground sausage - Any ground sausage you prefer will work for this recipe. I like to use sweet Italian turkey sausage from Stonewood Farm, which is local to me in Vermont. Pork sausage is the most common and traditional sausage, however.
- Eggs - You can't have Scotch eggs without the eggs. I always buy large eggs from local farms. Smaller or larger eggs are fine, too, but you'll want to adjust how long you steam them depending on the size.
- Almond flour/almond meal - We're using almond flour as the main breading ingredient to keep this recipe gluten-free and keto. You can use either almond flour or almond meal. As Bob's Red Mill explains, there isn't too much of a difference.
- Parmesan cheese - (Not pictured, sorry) Adds flavor and texture to the breading.
- Sesame seeds - For added crunch to the sausage coating.
- Mayo - To make a dipping sauce for the Scotch eggs.
See the recipe card below for the full list of ingredients and quantities.
🌶️Substitutions & Variations
- Cook the eggs how you prefer - If you already have a tried and true method for hard-boiled eggs, then you should feel free to use that and skip the steps for steaming the eggs. It's simply the method that works well for me and makes the eggs easier to peel, but it's certainly not the only one.
- A Non-gluten-free and keto version - If you're not following a specialized diet, and don't want to buy almond flour just for this recipe, replace it with all-purpose flour.
- Alternate seasonings - I like to use garlic powder, dried thyme, and dried chives to add an earthy flavor to the sausage. But you can change these seasonings or use a sausage with extra flavoring. Try making it spicy with some cayenne or smoky with smoked paprika or ground chipotle.
- Change up the sauce - The dipping sauce here is simple and quick to assemble. But you can change this and make other kinds of sauces or use a favorite prepared condiment. Something with acidity will cut the richness of the meat and eggs.
♨️Instructions
Here's how to make these Scotch eggs.
- Step 1: Place water in the bottom of a small pan. Add a steaming basket and four eggs. Bring the water to a simmer, cover, and steam for 10-12 minutes. Remove and cool in a bowl of iced water.
- Step 2: Combine the ground sausage meat with the spices and mustard.
- Step 3: Divide the meat into four equal pieces and press into patties and preheat the oven to 400 degrees F.
- Step 4: Set up three plates. In the first, add the remaining egg beaten with some water. In the second, add ¼ cup almond flour. In the third, combine Parmesan cheese, remaining almond flour, and the sesame seeds.
- Step 5: Peel the cooked eggs.
- Step 6: Dip each egg in the plain almond flour, then wrap each in one of the meat patties. Press the meat around the egg to fully wrap around.
- Step 7: Dip each in the egg mixture and then the breading mix. Place on a baking rack set on a baking sheet and bake at 400 degrees F for about 20-25 minutes, or until the sausage is cooked through.
- Step 8: While the Scotch eggs bake, make the dipping sauce. Combine the mayo with the chopped pickles and sriracha. Taste and add more sriracha or pickles to your liking. Serve the Scotch eggs with the sauce.
📋Top Tips
A lot of tips here. Take what's useful to you.
- Don’t overcook the eggs. In the recipe, I mention how I steam my eggs to get reliable, easier-to-peel, hard-boiled (hard-steamed?) eggs. Because the eggs are also going in a hot oven, you may want to cook them a little less than you prefer.
- Consider cooking an extra egg. Sometimes, a hard-boiled egg can take some beating during peeling, so I like to cook an extra egg just in case. I'll save it for breakfast another day if it's not needed. It's easier to cook an extra egg upfront instead of cooking more later.
- Let the eggs cool completely before peeling. This is why I always use an ice bath after boiling eggs to cool them down and quickly stop cooking. But it also makes the eggs easier to peel and handle with the sausage.
- Coating the eggs in the almond flour before wrapping them in the meat helps the meat stick to the eggs. Don't skip this!
- Don’t be afraid to press the sausage firmly around the egg using your hands. Rolling it around on your cutting board also works. It may take a little playing around with, but you want the eggs completely covered.
🥡Storage
Cooked Scotch eggs can be stored in the fridge in an airtight container for 3-4 days. However, they are best enjoyed immediately. Reheating will dry them out and likely cause them to lose their crispness.
💭FAQ
No. Although Scotch eggs are typically deep-fried when served in pubs and restaurants, they may also be baked, as described in this recipe.
They're English. The true origin story remains debatable, but Scotch eggs are certainly English and not Scottish.
Scotch eggs are often served with dipping sauces, mustard, pickles, and/or a salad. A sauce with a little acidity will help cut the richness of the meat and egg, while some greens or vegetables will contribute freshness and crunch.
Either works. It's up to personal preference. They make a good picnic item, so you'd enjoy them cold.
🥗Pairing
These recipes would make a great pairing for serving with these Scotch eggs.
📖 Recipe
Baked Scotch Eggs (Gluten free and Keto)
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These gluten-free Scotch eggs consist of hard-boiled eggs wrapped in sausage and coated in a crispy breading. This recipe bakes the eggs instead of frying them, and the breading is both gluten-free and keto-friendly, offering a twist on the English classic.
Ingredients
- 5 eggs
- 1 pound ground sausage
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 teaspoon dried chives
- 2 tablespoons Dijon mustard
- ¾ cup almond flour/meal
- ¼ cup grated Parmesan
- ¼ cup sesame seeds
- ½ cup mayo
- 2 tablespoons chopped pickles
- 1 teaspoon sriracha
Instructions
- Cook the eggs. Add about an inch of water to a small saucepan. Place four of the eggs in a steaming basket inside the pan. Bring the water to a simmer, cover the pan, and steam the eggs for about 10 minutes. Meanwhile, fill a large bowl halfway with ice and fill with water. After 10 minutes, remove the eggs from the pan and immediately add to the bowl of iced water.
- Make the sausage coating. Preheat the oven to 400 degrees F. Combine the sausage with the thyme, garlic powder, chives, and mustard in a bowl. Stir well to combine. Divide the sausage mixture into four equal-sized flat rounds.
- Set up the breading stations. Set up three shallow dishes. In the first, add ¼ cup almond flour. In the second, crack the remaining egg and beat it with a splash of water. In the third, stir the remaining almond flour, Parmesan, and sesame seeds. Peel the eggs when cooled and line a baking sheet with a rack.
- Wrap the eggs in the sausage. Gently roll each of the eggs in the dish of plain almond flour to coat. Place each egg onto a sausage disc. Wet your hands with water to prevent sticking, and press the sausage discs around each egg one at a time. Dip each one into the beaten egg, then roll around in the almond flour breading mixture until well coated. Place each scotch egg onto the rack on the baking sheet.
- Bake and make the sauce. Bake the Scotch eggs for 20 minutes, rotating about halfway through. You want the sausage to reach 165 degrees F and feel firm. If they're cooked through but haven't browned to your liking, place the baking sheet under the broiler for a few minutes. While they bake, make the dipping sauce by stirring the mayo, chopped pickles, and sriracha together. Serve the scotch eggs warm or at room temperature with the sauce on the side.
Notes
Let the eggs cool completely before peeling. This is why I always use an ice bath after boiling eggs to cool them down and quickly stop cooking. But it also makes the eggs easier to peel and handle with the sausage.
Don’t be afraid to press the sausage firmly around the egg using your hands. Rolling it around on your cutting board also works. It may take a little playing around with, but you want the eggs completely covered.
- Prep Time: 30
- Cook Time: 25
- Category: Brunch
- Method: Baking
- Cuisine: English
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