Grain Free Scotch Eggs, Baked not Fried

Meaty Snacks 2

Sausage and Egg – any complaints?  I thought not! All combined into a high protein, portable snack.

To find out what happened when Jo Prosser (Fitness Model and Body Transformation Coach) and Fiona Reed (Pure Elite Pro) taste tested these babies click Fit, Fab and Forty-something: Kids, Jobs and Getting Fit

You may need to shop around for a gluten free, grain free sausage meat but if you can’t find one then you can buy gluten free, grain free sausages in both Tesco and Sainsburys.  They are in with all the other sausages and they are not labelled as “special” so  you need to have a root around and read the ingredients.  It is usually the Finest or Taste the Difference ones, some contain gluten some don’t so like I said have a quick scan of the ingredients to check.  You can then snip open the casings and squeeze out the sausage meat.

These take a bit of preparation so it is usually a weekend job for me but they will keep in the fridge for 3 – 4 days.

For the recipes for the other snacks in the picture read High Protein Meaty Snack Balls with Homemade Tomato Sauce

This recipe is

Snip 14Snip 9Snip 8Snip 5Snip 4Snip 3

Snip 13 Use vegetarian sausages or make your own mix using crushed chickpeas, quinoa or tofu and nuts.  Try looking for a nut roast recipe and use that to shape around the eggs

Snip 10Use normal, cheaper sausage meat

Snip 2Make a batch to last 3 – 4 days

Capture Left over sausage meat can be frozen for future use. Ground Almonds can  be used for coating chicken breasts before frying and baking or in my Raw Cacao and Avocado Chocolate Brownies – recipe coming soon!

Grain Free Scotch Eggs, Baked not Fried (makes 4)

Ingredients

  • 500 g gluten free, grain free sausage meat
  • 5 eggs
  • A splash of milk of your choice
  • 100 g ground almonds
  • 2 tsp dried sage
  • 2 tsp dried onion powder
  • Salt and pepper to taste

Method

  1. Heat the oven to 190c and lightly grease a baking tray
  2. Bring a pan of water to the boil and cook 4 of the eggs for 8 minutes
  3. Place the eggs into cold water and peel as soon as you can handle them
  4. Whilst the eggs are cooking, beat the remaining egg in a bowl and spread the ground almonds on a plate
  5. Mix the sage, seasoning and onion powder in a bowl and squish together with your hands to get it really combined
  6. Take a quarter of the sausage meat and roll into a ball.  Then flatten it in the palm of your hand as thin as you can. Wrap it around an egg and if it doesnt quite stretch keep easing it over and rolling around in your hands, massaging to form a nice shape ball. Repeat with the other 3 eggs.
  7. Now set up your production line in this order left to right: Scotch eggs, beaten egg with a splash of milk, ground almonds, baking tray
  8. Take a scotch egg and dip and roll in the beaten egg.
  9. Place it onto the almonds and and roll it around until it is lightly covered and place on the baking tray.  Once all 4 scotch eggs have been covered place in the oven for 30 mins.

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