To make these paleo-friendly Scotch Eggs you will need:
11b of Pork Sausage Meat
6 free range eggs
Optional Coating: pork rinds, almond flour or desiccated coconut + 1 egg
To assemble the Scotch eggs.
Line a baking tray with tin foil and pre-heat oven to 180C
For each scotch egg: fill a ⅓ cup measure with the Yorkshire pork sausage meat and turn the lump into your hand.
Flatten the pork into a wide circle (like you’re making a burger)
Put the egg in the centre then carefully fold the meat circle up, gradually flattening as you go, until the egg is completely covered.
Make sure there are no cracks!
To add the coating, break the egg into one bowl and whisk and add the pork rinds, coconut or almond flour to a second bowl.
Dip each egg int he egg mix and then roll in the topping and place onto the baking sheet.
Bake for 15-20 minutes.
Eat hot or cold!
Perfect for keto and low carb diets!