SCOTCH EGGS (Gluten Free!)

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. 

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.

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.

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. 

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

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.   

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..

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. 

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!