Recipe of Quick Smoked Scotch Eggs

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, smoked scotch eggs. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Preparation Put the eggs in a medium saucepan and cover with cold water. Scotch Eggs - Crispy Sausage-Wrapped Soft Cooked Egg - How to Make Scotch Eggs. Smoked Scotch Eggs & My Favorite Scotch Whisky. Scotch eggs are usually deep-fried, but for a healthy and more flavorful alternative, smoke the eggs, and then bake the sausage-coated eggs on a Traeger.

Smoked Scotch Eggs is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Smoked Scotch Eggs is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have smoked scotch eggs using 6 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Scotch Eggs:

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

Smoked eggs are a great theme food for Easter or almost anytime of the year. Here are my instructions for smoking the eggs. Smoked Eggs - A Smoky Treat for Easter or Anytime. · Scotch eggs are a thing of beauty in the breakfast world. Up the ante by adding some specific seasonings to the ground sausage & bread.

Steps 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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