These paleo scotch eggs are meaty, filling, flavoursome and simple to make. Enjoy them cold or warm, at a picnic, as an appetizer, or in a lunchbox. This recipe is from Emma from Mrs. P’s Low-Carb Kitchen
What You’ll Need
- Eggs – you need medium to large eggs.
- Pork sausages – good old pork sausages (links) or made from another meat if you don’t eat pork; the sausages are usually seasoned so we will only add a few extra spices, you will be using the meat from the sausage casings; alternatively, you can use pre-seasoned Italian sausage meat (e.g. stuff you get in the US) or plain ground pork that you can season with salt, pepper, garlic powder, and herbs.
- For the egg crust – you can use mixed seeds and almond meal
- Food processor or a blender
Serving Suggestions
Scotch eggs can be served in various delicious ways. For a classic approach, serve them halved with a side of chutney, mustard or a tangy dipping sauce like aioli. Try them with my Romesco sauce or even the bang bang sauce.
Adding a fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette can complement the richness of the eggs. For a heartier meal, pair scotch eggs with coleslaw, pickles, or potato salad. They can also be served warm or cold, making them versatile for picnics, appetizers, or main courses.
I also like scotch eggs as a post-workout snack as they are high in protein.
How To Make Paleo Scotch Eggs
Here are some pictures of how to make these scotch eggs, follow the instructions and get the ingredients in the recipe card below.
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Ingredients
- 4 large eggs + 1 egg whisked in a separate bowl
- 2 tablespoons almond meal I use the almond meal left over from my almond milk recipe
- 1 pinch salt
- 100 g mixed seeds 3 oz
- 6 pork sausages de-skinned, 100% organic meat – if possible
- 1 teaspoon paprika
- 1 teaspoon sage
- 1 pinch pepper
Instructions
- Turn oven on to 180° C / 356 ° F.
- Place 4 large eggs in to boiling water for 6 minutes (medium eggs: 5 minutes, small eggs: 4 minutes). Take off heat and place in to ice-cold water whilst you carry on with the rest of the preparations.
- In a blender, add the almond meal, pinch of salt and mixed seeds, blitz until coarse and crumbly, set aside in a bowl.
- In the blender, add all sausage meat (make sure to de-skin beforehand), spices, a pinch of salt salt and pepper, and blend until fully combined and sticky.
- Peel the cold eggs, gently as they will still be soft-boiled.
- Now break sausage mixture in to 6 balls. Using the palm of your hand create a “cup” flat patty shape. Place one egg into the middle and work the sausage mixture around it making sure to fully seal all the sides.
- Now, dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing all the sides (this is how your meat and egg will stay bound)
- Roll the ball straight in to the mixed seeds / almond mixture into a shallow frying pan over high heat.
- Heat up about 1/2 cup olive oil and place scotch egg into the oil. Brown each side for around 1-2 minutes until golden brown, then place on to a baking sheet and bake for 5 – 6 minutes.
- Serve straight away with homemade chutney, rocket and avocado.
The only major thing I do differently for this recipe is, I roll the soft boiled eggs in almond flour mixed with a little bit of white pepper and salt before covering them in meat. It helps to adhere the meat to the egg easier.
And adds a layer of flavor.
Also, sometimes baked instead of fried.
OOOOOoooo! I can hardly wait to try this recipe!!
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