Recipe: Gluten-free Scotch Eggs (oven-baked)

A traditional British dish which includes hard-boiled egg, sausage meat and breadcrumbs, the humble scotch egg is commonly served cold and usually enjoyed as part of a picnic spread. I haven’t eaten a scotch egg for a while, mainly due to them being full of gluten for which I have an intolerance too. 

Making gluten-free scotch eggs was surprisingly simple and the ingredients can be easily sourced. Typically, processed meats are filled with added preservatives, such as gluten, however, I found gluten-free sausage meat at my local butchers.



  • 6 x medium hard-boiled eggs
  • 440 grams of gluten-free sausage meat
  • 100-140 grams of gluten-free breadcrumbs (can use a blender on four slices of gluten-free bread to make the breadcrumbs)
  • 1 x beaten egg

You will need:

  • Lightly breadcrumbed chopping board surface
  • Bowl for beaten egg
  • Bowl of breadcrumbs 
  • Baking tray (greased)
  • Saucepan


  • Pre-heat the oven to 170C / gas mark 5
  • Boil the eggs in a saucepan
  • Divide the sausage meat into 6 evenly split portions and on the lightly breadcrumbed chopping board surface, press out each portion to about a quarter in thickness.
  • Remove the shells from the cooked hard-boiled eggs and wrap each egg around each portion of sausage meat, leaving no gaps.
  • Dip each sausage coated egg into some of the beaten egg, followed by rolling them into a bowl of breadcrumbs
  • Pop the scotch eggs onto a greased baking tray and cook in the pre-heated oven for around 20 to 30 minutes or until lightly browned.
  • Eat warm or leave to cool to tuck into later. Enjoy!