Gluten-Free Scotch Eggs

Ingredients

• 6 Large Eggs
• about 450 g Pork Sausage Meat
• 1 cup Gluten-Free Breadcrumbs
• 1 tsp Dried Sage
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place 4 of the 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Immediately transfer the eggs to a bowl of cold water to cool completely. Once cool, carefully peel these 4 eggs.
3. 3In a medium bowl, combine the about 450 g pork sausage meat with the 1 tsp dried sage, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well with your hands until everything is evenly distributed.
4. 4Divide the sausage mixture into 4 equal portions. Take one portion and flatten it into a disc in your hand. Place one peeled hard-boiled egg in the center of the disc and carefully mold the sausage meat around the egg, completely encasing it. Repeat this with the remaining 3 portions of sausage meat and the remaining 3 peeled hard-boiled eggs.
5. 5Place the 1 cup of gluten-free breadcrumbs in a shallow dish. Gently roll each sausage-covered egg in the gluten-free breadcrumbs, pressing lightly to ensure an even coating all over.
6. 6Arrange the coated Scotch eggs on a baking sheet. Drizzle the 1 tbsp olive oil evenly over the Scotch eggs.
7. 7Bake for 20-25 minutes, or until the sausage meat is golden brown and cooked through. The internal temperature of the sausage meat should reach 71°C.
8. 8Let the Scotch eggs cool for a few minutes before serving. They can be served warm or cold.

Substitutions

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