Who doesn’t love some nice greasy pub food once in a while? This paleo scotch eggs recipe will satisfy that craving without sacrificing your health goals.
This recipe will be one of many to come in my “paleo bar food” series (in fact I have a whole Pinterest board dedicated to healthy bar food!). This is where I take generally unhealthy bar food and “healthify” it. It’s like junk food without the junk. Win-win!
What is a scotch egg?
While many people believe that scotch eggs are a Scottish delicacy, others say that scotch eggs get their name from a process called “scotching” which is referring to the process of mincing the meat before wrapping it around a hard-boiled egg.
Essentially though, a scotch egg is a hard-boiled egg wrapped with sausage meat and then rolled in breadcrumbs before being deep-fried or baked.
Ingredients for scotch eggs
A traditional scotch eggs recipe will generally call for the following ingredients:
- Fresh whole eggs
- Sausage meat or seasoned ground pork
- Breadcrumbs (made from wheat based bread)
In this healthier paleo scotch eggs recipe, I use the following ingredients:
- Fresh whole eggs
- Sausage meat or seasoned ground pork with clean ingredients
- Cassava flour or almond flour for breading
How to make a scotch egg
The process of how to make a scotch egg is pretty straightforward.
- Hard-boil or soft-boil eggs
Depending on whether you want your egg yolk to be runny when you cut into your fresh cooked scotch egg – I highly recommend this!
- Peel and rinse hard or soft-boiled eggs
- Prepare sausage or seasoned ground pork for wrapping around the hard-boiled eggs
If you are using sausage, you can buy ground sausage meat or you can take store-bought sausages and remove them from the casing. Note that this only works for uncooked sausages.
- Split your sausage out into small balls
Make them slightly bigger in size than the hard or soft-boiled eggs
- Form the sausage around the hard or soft-boiled eggs until the egg is completely covered
You can find more detailed instructions below as well as a how-to video.
- Mix together your breading of choice and roll the sausage covered eggs in it until fully covered
- Either deep fry or bake your scotch eggs until the sausage is fully cooked through
In this recipe I show you how to make a baked scotch egg.
How to make a baked scotch egg
The only difference between deep-fried scotch eggs and baked scotch eggs is the way they are cooked. Instead of deep frying them in vegetable oil, they are baked in the oven instead.
This removes the use of vegetable oils which can be very inflammatory and are prone to oxidation (more on that in my olive oil mayonnaise recipe post). It also lowers the amount of fat and calories in the recipe. It is also a lot easier and way less messy of a process.
How to make a keto scotch egg
In this paleo scotch eggs recipe, I use cassava flour as a base for the breading. Cassava flour is made from a starchy root vegetable and contains less carbohydrates than its wheat -based counterpart. But, for people following the ketogenic diet, cassava flour can still have too many carbs.
To make a keto scotch egg, simply swap out the cassava flour for almond flour which is lower in carbohydrates and is more widely used in the keto diet.
What can you use for a scotch egg sauce?
As far as I know there is no standard scotch egg sauce, but from all my experience in eating them, I personally think they taste best with either grainy mustard or some type of mayonnaise-based sauce.
You can even mix mayonnaise with mustard to make a creamier and more satisfying scotch egg sauce! Mind blown.
Well, there you have it. I hope you enjoy my paleo scotch eggs recipe and let me know what you think about it in the comments!
Paleo scotch eggs
- 5 hard boiled eggs shells removed
- 5 large uncooked sausages
- 1/4 cup cassava flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Preheat oven to 350F
- Mix all ingredients together for coating in a bowl and set aside
- Remove sausage casing from uncooked sausages
- Using hands, roll sausage into small balls
- Flatten sausage balls into disk like shapes
- Gently place egg in the middle of sausage disk and begin wrapping sausage around, it may seem like the sausage wont fully enclose the egg, but keep pushing and spreading thicker areas around and eventually it will enclose the egg.
- Once all eggs have been enclosed dip them into the cassava mixture and toss to coat
- Place coated balls on parchment lined baking sheet and bake for 30-40 minutes
- Remove from oven and enjoy
As always, feel free to pin this recipe to Pinterest and I’ve provided multiple pin images to choose from.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. Tara helps people clear up cystic acne, balance hormones and blood sugar + improve anxiety and gut health NATURALLY with food.