Paleo Scotch Eggs

These paleo scotch eggs are so simple to make and are meaty, filling and flavoursome. They would also be amazing cold, for a picnic or even in a lunch box. The ones I made were huge, so you could easily halve the recipe to make four smaller ones.

📝 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

1. 1Turn oven on to 180° C / 356 ° F.
2. 2Place 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.
3. 3In a blender, add the almond meal, pinch of salt and mixed seeds, blitz until coarse and crumbly, set aside in a bowl.
4. 4In 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.
5. 5Peel the cold eggs, gently as they will still be soft-boiled.
6. 6Now 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.
7. 7Now, 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)
8. 8Roll the ball straight in to the mixed seeds / almond mixture into a shallow frying pan over high heat.
9. 9Heat 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.
10. 10Serve straight away with homemade chutney, rocket and avocado.