Smoked Scotch Eggs
We’ve never seen anything like these before! Thanks, Jef!
- 4 Hard or soft-boiled eggs, peeled and cooled.
- Couple ounces of flour.
- 2 Raw Eggs, Scrambled.
- 1 pound of pork sausage, quartered. (Your choice of flavor)
- Bread Crumbs or Panko in a shallow bowl.
- Non Food – 3” Squares of parchment paper x 4. Bradley Rack (Optional)
Roll a peeled hard-boiled egg in flower to lightly coat. Flatten 1/4lb of the sausage in the palm of your hand to create round puck about ¼” thick.
Place egg in the center and encase with the sausage making a solid ball, pinching and forming to seal. It will be about the size of a standard baseball.
Roll in the scrambled egg to coat the sausage and then immediately transfer to a bowl of bread crumbs and coat well, pressing the bread crumbs into the surface if necessary.
Place bread crumb coated ball on a square of parchment. Repeat for the remaining three Scotch Eggs. (Note: The parchment is to prevent the Scotch Egg from sagging between and adhering to the cooking grates while on the grill.)
Smoke at 250 degrees for one hour. If you want to crisp up the outer shell, turn your Grilla Grill up to 350 and smoke for an additional 15-20 minutes. Slice (in half or in quarters) and enjoy plain or with a drizzle of your favorite sauce. Or you can allow the Scotch Eggs to cool as they make a perfect portable high protein snack for camping, hiking a day at the beach or a picnic.