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Low FODMAP and Gluten Free Recipe - Scotch eggs

Ingredients


5 large egg

300g pork sausagemeat*

1 tsp black peppercorn, crushed

140g cooked ham, shredded

25g gluten free breacrumbs

1 tsp chopped sage

1 tsp chopped thyme

1 tsp chopped parsley

For the coating

100g gluten free plain flour, seasoned, plus extra for dusting

100g dried gluten free  breadcrumb

sunflower oil, for frying

Pork sausagemeat recipe - simply mix together*

300g minced pork

3 tbsp gluten free breadcrumbs

1 tbsp chopped chives

1 tsp chopped sage

1 egg


Method


Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

Put the sausagemeat, pepper, ham, gluten free breadcrumbs and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.

Beat the remaining egg and put on a plate. Put the gluten free flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the gluten free flour, then the beaten egg and finally the gluten free breadcrumbs. Can be prepared up to a day in advance.

To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy Drain on kitchen paper, leave to cool a little, then serve.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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