Smoked Scotch Eggs

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Smoked Scotch Eggs. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Smoked Scotch Eggs is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. Smoked Scotch Eggs is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Smoked Scotch Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Scotch Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked Scotch Eggs is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked Scotch Eggs estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few components. You can cook Smoked Scotch Eggs using 6 ingredients and 13 steps. Here is how you can achieve it.

A fun way to serve breakfast basics (sausage and eggs) with lots of options to make it your own!

Ingredients and spices that need to be Get to make Smoked Scotch Eggs:

1. 2 x 1 lbs ground pork or turkey sausage or other ground protein
2. 10 eggs (8 boiled and 2 if breading in Step 10)
3. Optional:
4. Bread crumbs (plain or seasoned)
5. BBQ Seasoning
6. Other spices or seasonings

Instructions to make to make Smoked Scotch Eggs

1. Gather all ingredients along with a cutting board and 3 or 4 mixing bowls.
2. Prepare 8 boiled eggs to your desired preference, place in ice bath and set aside. Recommend cooking eggs to soft or medium boiled stage because eggs will likely cook further when encased in sausage on the grill. Refrigerate eggs for an hour or overnight if possible to minimize them cooking while on the grill.
3. Preheat pellet grill or smoker to 300°-350° F and your desired smoke level. These can also be baked in the oven at 350°.
4. Slice each pound of sausage into 4 equal portions (about 2.25 slices wide if using the marks on the package indicating 10 slices/lb).
5. Flatten each sausage piece as much as possible. The closer the sausage is to room temperature, the easier it will be to manipulate. The larger the diameter of your sausage, the easier it will be to cover the egg.
6. Peel the eggs and pat dry. The sausage will adhere better to the dry egg.
7. Place an egg in the center of each flattened sausage patty and begin pulling the sausage up and around the egg and pinching the seams together to completely encase it. Continue turning the sausage/egg ball in your hands, pinching and sealing as you go. Try to cover the egg evenly in sausage. Do this for all 8 eggs and patties before moving on to the next step.
8. If you want a simple sausage and egg Scotch Egg, move to Step 12
9. Here are some ways to jazz up your Scotch Eggs before cooking:
10. Breaded Scotch Eggs: Whisk 2 eggs and set aside; pour 1 cup of bread crumbs into a bowl and set aside; dip 1 sausage/egg ball into the egg and then into the bread crumbs, coating completely; Repeat to bread up to 4 Scotch Eggs.
11. Seasoned Scotch Eggs: Lightly cover the sausage/egg balls in your favorite BBQ seasoning. Remember that most sausage is already well salted and seasoned, so be careful not to over season in this step. A little BBQ seasoning goes a long way on sausage. For breakfast sausage, consider a pork rub with more sugar and less salt content. Pit Boss makes a Tennessee Apple Butter seasoning that I will try next time.
12. Place Scotch Eggs on a grill rack or in a roasting pan on a sheet of parchment paper to prevent sticking. Cook for 30 minutes, then check meat temp with instant read meat probe. You are looking for 165° internal temp for any ground meat to be done.
13. At 165°, remove from grill and allow to rest for 5 minutes before serving. Eat them as is or consider serving with maple syrup or a dijon-mayo or maybe spice then up with siracha sauce or a siracha-mayo. Enjoy!

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So that's going to wrap it up with this exceptional food Recipe of Award-winning Smoked Scotch Eggs. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!