Egg free Scotch Eggs? I know right, you think I’ve actually lost it this time! The truth is this recipe idea was born out of me making a joke on a Facebook page. I made the joke, then a little voice in my head said ‘that’s impossible’…then the other voice said ‘who say’s it’s impossible’?
Yes, I have little voices in my head, lets just sweep that aside for now and focus on the main topic here.
I’ve never been a huge fan of scotch eggs, don’t get me wrong I’ll eat them if there on offer but would never go out of my way to buy them…that is until I found out I could no longer tolerate eggs, and whoop-de-do all of a sudden I start to crave scotch eggs, isn’t it always the way?
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Can I make these eggless Scotch Egg Vegan?
Yes you most certainly can make my homemade Scotch Eggs vegan simply by swapping out the sausages for meat free sausages. Please be wary of vegan products however. Many meat substitute products have wheat and specifically rusk in them to support the structure of the product. It goes without saying but always read the labels.
How to make a homemade eggless Scotch Egg!
here’s the step-by-step instructions on how to make your eggless scotch egg, honest, it’s not as difficult as you think. Keep me updated on how you get on, I’d love to see your eggless creations too.
Other recipe inspiration for gluten free and vegan ‘sausage’ meat
Other savoury egg free recipe ideas
Egg Free Scotch Eggs Recipe
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Egg Free Scotch Eggs!
- 2 packs gluten free sausages 12 in total
- 250 g cauliflower
- 100 g gluten free bread crumbs I used Mrs Crimbles breadcrumbs
- 3 tbsp vegan mayonnaise
- 1 tbsp mustard I used mild hot dog mustard (check for gluten)
- salt & pepper to taste
- First you need to make your ‘egg’ filling. To do this pop the cauliflower in a blender and blitz until an even crumbly mix.
- Pop the cauliflower crumbs into a bowl add a tablespoon of water and cover with clingfilm. Pop in the microwave for 1 minute to soften slightly. Drain any excess liquid. Leave to cool.
- Once cooled add the mayonnaise, mustard and seasoning. Spoon the mixture into an ice cube tray or ideally a cake pop silicone mould. You'll need 20 cubes/half pops in total. Place in the freezer until the mixture has frozen solid. This should take about 40 minutes.
The Meaty Bit
- Split the skins of all 12 sausages and remove, place all the sausage meat in a bowl and beat to remove any lumps.
- Take 10 equal portions of the sausage meat and roll into a ball. On a floured surface press the meat ball into an oval shape about 5mm thick. Repeat with all 10 meat balls.
Building your Scotch Egg
- This bits messy… Take your ‘egg’ ice cubes/half pops from the freezer. This is where you’ll realise that a cake pop mould works better because two half pops will make a lovely little circle of ‘egg’ mixture to wrap in sausage meat. Ice cubes will work but you’ll have a more egg shaped scotch egg for your end result (maybe not a bad thing).
- Carefully wrap the meat around the ‘egg’ making sure there are no tears in the meat and the holes are all pinched together to seal. Repeat until all scotch eggs are meat covered.
- Gently roll your meaty balls in the bread crumbs. I use Mrs Crimbles because the taste is more authentic and it’s easier. If you choose to make your own make sure you use STALE gluten free bread crumbs.
- Once you’ve coated your scotch eggs in bread crumbs pop onto a tray or in a cupcake tin to prevent them from rolling around and escaping!
- Pop into a preheated oven 200°C | Gas 5 for 20-25 minutes until golden. There may be some liquid seepage but this will be reduced if you make sure all the excess liquid was drained from the cauliflower.
- If taking on a picnic allow to cool completely before popping into Tupperware, alternatively have for dinner as these are equally as delicious hot!
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