SCOTCH EGGS (Gluten Free!)

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WHAT ON EARTH IS A SCOTCH EGG?

This might seem a little odd to people on this side of the Atlantic.  The traditional Scotch Egg is a boiled egg, wrapped in sausage meat that is then coated with breadcrumbs after being dipped in an egg wash and then deep fried.  Yes, deep fried.  Brits love deep fried anything.  This artery clogging delight is preferred as a lunch time snack or on the go food item for picnics.  Some like the yolk of the egg runny but that seems gross to me so I always boil my eggs to make them hard boiled. 

WHO CAME UP WITH THAT IDEA?

The history of a Scotch Egg is not something that is hotly debated.  I have yet to meet a person that will die on the sword to defend their theory on where they come from.  The name would imply that they are from Scotland but, the "scotch" part is not a geographical reference and more likely a reference to the sausage meat that surrounds the egg.  There are lots of stories surrounding their origin that are all extremely believable but so varied it is tough to tell which one is the real tale.  There is a fancy department store in London that claims they invented them.  Another source claims that they came from Yorkshire and were originally covered in fish paste not sausage meat.  The "Scotch" part of the name coming from the store that supplied them.  One bite and you will be thanking someone even if you are not sure who.

A TASTY TREAT

It is very difficult to travel with a fried egg and some bacon when you are on The Whole 30 or Keto diet.  These are not only delicious but are the perfect snack or lunch to take on the road.   

The only problem with them is that they are delicious and if you do make them you either have to make enough to share or you have to hide them. 


VARIATIONS

 If you want to make traditional ones then just follow the recipe up to the egg covered in sausage and then dip it in beaten egg and then breadcrumbs and deep fry in a pot of oil.  The following recipe might seem a bit artery clogging too but you are baking and rendering out most of the fat in the bacon and sausage.  Trust me your arteries will thank you.  Nothing is lost in the flavor by making a grain free version.  

I have made these with a coating of crushed nuts rather than breadcrumbs which adds a lovely crunch.  You could do this after the bacon goes on or leave off the bacon.

Follow the instructions below to make these tasty treats.



GATHER EVERYTHING THAT YOU NEED

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CHECK THROUGH THIS LIST AND SEE IF YOU HAVE EVERYTHING THAT YOU NEED.

Starting a recipe and then finding out you are missing an ingredient is frustrating.  Sometimes you can substitute something but, it is better to plan ahead and have everything you need.  Read through the items below and if you do not have them then write a shopping list and go to the store.  If you have the bacon and sausage you can always freeze them for a later date. 

A ROASTING PAN AND COOLING RACK AND PARCHMENT PAPER

When you cook these the fat will render out of the bacon and the sausage.  A cooling rack is perfect for lifting them off the bottom of the pan so they are not sitting in a pool of grease.  You can also sit each one in a muffin pan.  That will hold them nicely in place and then will not wobble around in the pan.  Line the bottom of the pan with parchment paper for easy clean up.  The parchment is optional but, makes things much easier for you in the long run.  If you let the pan cool the fat will solidify and a spatual can be used to scrape out any that has escaped under the parchment.  Unless you want a visit from the plumber do not put grease down your sink! a l

BACON AND SAUSAGE MEAT

There is bacon and then there is BACON!  Not all bacon is created equal.  If you have a butcher locally then try and find some that is not sitting in a plastic package.  The best is the slab that they slice for you at the butcher.  This is devoid of that sliminess you get from the packaged kind and is much easier to work with.

Most butchers will have loose sausage meat.  The sausage meat in the USA is normally gluten free.  In the homeland they add breadcrumbs so ask before you buy what is in the meat.  Supermarkets carry lb packages of frozen sausage meat.  Read the label and if it contains 20 ingredients pick the more expensive kind.  Just remember to defrost before you  start the process.  Leaving it overnight in the fridge will accomplish this.

If you are on The Whole 30 you will have to hunt for sugar free bacon.  The sugar sausage meat will be easier to find as many supermarkets carry a brand without sugar.  If you are just looking for a keto or gluten free version then your shopping excursion will be easier.  My bacon and sausage meat came from our local meat market.    In England sausages contain breadcrumbs but, that is not normally an issue here.   

SURGICAL GLOVES

I do not know about you but I do not like massaging sausage meat with bare hands!  You will thank me for suggesting these.  I inwardly cringe when I see people massaging food with bare hands.  Wearing these allows you to deposit the sticky meaty residue in the rubbish bin along with the gloves and not spend 10 minutes washing your hands and scrubbing under your nails..

EGGS

If you own chickens then you have eggs.  If you do not have chickens then you need to buy eggs.  If you live in an area like we do it is easy to find good quality farm fresh eggs.  Most of my friends have so many eggs they love to sell them to someone.  The quality of your egg will make a difference to your final product.  A beautiful fresh egg and good quality bacon and sausage will taste very different to products that have been sitting in a supermarket for weeks wrapped in plastic. 

ONE MORE THING

THE LIST

THIS IS YOUR SHOPPING LIST FOR ONE BATCH OF SCOTCH EGGS.

1 LB OF LOOSE SAUSAGE

4 EGGS

1 POUND OF BACON

2 TABLESPOONS OF GLUTEN FREE FLOUR

ONE DEEP BAKING PAN AND A COOLING RACK OR A MUFFIN PAN AND SHALLOW BAKING PAN

PARCHMENT PAPER

SURGICAL GLOVES


 Retrieve all the above and make sure everything is clean and dry.  Wipe down your counters and clear them so that you have room to work. 
Put on your "pinny". That is slang for apron in the homeland. Wash your hands and we are ready to go!   

STEPS TO THE SCOTCH EGGS

BOIL THE EGGS

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BEFORE YOU BOIL YOUR EGGS 


ABOUT 4 oz OF SAUSAGE MEAT COVERS ONE EGG.  ONE POUND OF SAUSAGE MEAT COVERS FOUR EGGS 


IF YOU BUY A POUND OF SAUSAGE MEAT THEN YOU WILL BE ABLE TO MAKE FOUR SCOTCH EGGS


THAT WAS FOR THE MATH CHALLENGED PEOPLE 


FOUR IS NEVER ENOUGH SO I SUGGEST THAT  YOU MAKE AT LEAST 8 BOILED EGGS

PREP THE PAN

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MAKE SURE THE PAN YOU USE HAS SIDES DEEP ENOUGH TO CATCH ALL THE GREASE. 


 USE A COOLING RACK TO ELEVATE THE SCOTCH EGGS  

OR USE A MUFFIN PAN AND PLACE PARCHMENT ON IT. 


 SIT THE SCOTCH EGGS ON TOP OF THE HOLE WHERE A MUFFIN WOULD BE.  SIT THE MUFFIN PAN ON A BAKING PAN TO CATCH EXTRA GREASE.


AS THESE COOK THE FAT WILL RENDER OUT.


BEFORE LINING THE PAN WITH PARCHMENT PAPER, RINSE THE PAN BUT DO NOT DRY IT.  THE WATER ACTS LIKE GLUE AND WILL KEEP THE PAPER FROM SLIDING AROUND.



SET THE OVEN TO 350 DEGREES .  MAKE SURE YOU HAVE NOT STORED PANS IN THE OVEN OR THAT CHOCOLATE BAR YOU DO NOT WANT ANYONE ELSE EATING. 

CHILL THE EGGS

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THE EGGS NEED TO BE COLD WHEN YOU WRAP THEM WITH SAUSAGE MEAT. 

 BACTERIA MULTIPLIES AT A RAMPANT RATE IN WARM, DAMP CONDITIONS. DO NOT GIVE THEM A CHANCE TO GROW.  


AFTER THE EGGS HAVE BEEN THOROUGHLY CHILLED THEY NEED TO BE PEELED. 

 DO I HAVE TO TELL YOU TO DO THIS?  BITING INTO A SCOTCH EGG WITH AN UNPEELED EGG WOULD BE PRETTY NASTY. 

MAKE SURE YOU HAVE ALL THE SMALL PIECES OF SHELL CLEANED OFF.  EVEN A TINY PIECE OF SHELL WILL RUIN YOUR EXPERIENCE.  

WRAP THE EGGS IN SAUSAGE MEAT

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NOW COMES THE FUN PART.  

PUT THOSE SURGICAL GLOVES ON!


DAMP EGGS ARE A LITTLE SQUIRMY.  PUT THE 2 TABLESPOONS OF GLUTEN FREE FLOUR IN A BOWL AND ROLL THE EGG AROUND. 

IF YOU ARE WHOLE 30 THEN USE COCONUT FLOUR.


TAKE A 2 oz PIECE  OF SAUSAGE MEAT AND FORM IT INTO A PATTY SHAPE AND THEN PUSH A LITTLE DENT IN THE MIDDLE TO NEST THE EGG.

POP THE EGG IN THE DENT AND GRADUALLY WORK THE SAUSAGE AROUND THE EGG.


WRAP IN BACON

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NOW THAT ALL YOUR EGGS ARE COVERED IN A NICE EVEN LAYER OF SAUSAGE YOU CAN COVER THEM IN BACON.

EVERYTHING IS BETTER WITH BACON!


PLACE ONE RASHER ( SLICE) ON YOUR CHOPPING BOARD OR A PLATE AND ROLL THE SAUSAGE BALL UP IN ONE SLICE GOING IN THE SAME DIRECTION.


TAKE ANOTHER SLICE AND GO IN THE OTHER DIRECTION.  THIS WILL COVER MOST OF THE BALL.  DO NOT WORRY THAT THERE ARE SMALL SPACES. 

BAKE THEM

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PLACE THE SCOTCH EGG IN A PRE HEATED OVEN ON THE MIDDLE SHELF.  


COOK FOR 35 MINUTES.




THE FAT WILL BE COOKED OUT OF THE SAUSAGE AND THE BACON SO THESE ARE NOT AS GREASY AS THEY SOUND.

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LET THEM COOL!

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REMOVE THE PAN FROM THE OVEN AND TRY AND LET THESE COOL A LITTLE BEFORE YOU SNARFLE THEM DOWN.


HOT FAT WILL ADHERE TO YOUR LIPS LIKE GLUE AND BURN YOU IF YOU DO NOT WAIT. ( BUT THERE IS AN OIL FOR THAT).

HOW TO SERVE THEM

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YOU CAN EAT THESE WHOLE OR CUT THEM IN HALF. 


 SOME LIKE THEM COLD SOME LIKE THEM HOT.


THEY ARE DELICIOUS SERVED WITH A FRESH GREEN SALAD.


ONCE YOU HAVE MADE A BATCH YOU WILL WANT MORE!  

VARIATIONS ON A THEME

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MY HOUSE IS FILLED WITH GLUTEN EATERS.

THEY LOVE MY GLUTEN FREE CREATIONS.

I DO NOT LIKE SHARING THESE.  I FOUND A WAY TO SHARE THE LOVE AND NOT GIVE UP TOO MANY.


CARVE UP A SCOTCH EGG INTO SLICES.  PLACE 1-2 OF THE SLICES IN A FRESHLY TOASTED AND BUTTERED ENGLISH MUFFIN.