This twist on Scotch eggs is made on a smoker, using barbecue seasonings and sauce and wrapped in bacon. They can also be baked in an oven.
Just as French fries are from Belgium and Hawaiian pizza was invented in Canada, Scotch eggs are actually a British creation.
Traditionally, a Scotch egg is “a shelled hard-boiled egg that is wrapped in sausage, covered in breadcrumbs, and then deep-fried or baked until crispy,” according to the Encyclopedia Britannica.
They’re often served cold in pubs, but in the U.S., people most often serve them hot instead.
Joey has been hinting—strongly—for a few weeks that he would really like to try making Scotch eggs on his smoker, so on a recent day when the heat lifted for a bit, we finally decided to give them a try.
I will tell you that these are not traditional—they lack the breadcrumbs, have barbecue flavors, and we added bacon to ours, too. But they were very, very good.
This comes from Susie Bulloch at the blog “Hey Grill Hey.” You can find the original post at https://heygrillhey.com/smoked-scotch-eggs/. I added bacon to my version.
Smoked Scotch Eggs
1 pound ground breakfast sausage
1-2 tablespoons sweet barbecue rub
12 slices bacon
1/4 to 1/2 cup barbecue sauce
Preheat your smoker or oven to 225 degrees. (Use a lighter flavored wood; we used pecan in ours.)
Place the eggs in a saucepan large enough for them all to fit in a single layer and fill with cold water until they are all just covered.
Place the saucepan on the stove over high heat. Once the water boils, turn off the heat (leave the pan on the burner), cover with a lid, and let the eggs sit for five minutes. Meanwhile, prepare a large bowl by filling it with ice and cold water. Carefully remove the eggs from the pan with a slotted spoon and submerge them in the cold water for another five minutes before peeling them. Set them aside.
Divide the pound of sausage into six even balls.
To assemble, flatten one of the balls of sausage into a disc in your palm. Carefully place the egg in the center and then wrap the sausage evenly around the egg, making sure it is completely covered. Sprinkle a healthy amount of barbecue rub onto the sausage-wrapped egg, and then finish off by wrapping two slices of bacon around it. Set the finished Scotch egg aside and repeat to complete all six eggs.
Place the eggs in the refrigerator until the smoker/oven is ready. When ready, place the eggs onto the grates of your smoker or on a aluminum-foil-lined baking sheet in your oven. Let the eggs cook for about one hour, turning them at least once during the cook time to let them evenly crisp. (They’re done when the sausage reaches 160 degrees.)
During the last 10 minutes, glaze the eggs with the barbecue sauce.
Serve with additional barbecue sauce or along with breakfast fixin’s.
These turned out great. They’re extremely filling, because they’re packed with a ton of protein between the eggs, sausage and bacon. We did try them both with and without the barbecue sauce, and I recommend using it. The glaze was really nice and added a great flavor to the eggs.
Also, these did reheat OK from the fridge later in the week, but they were much better fresh off the smoker. You could also accomplish these in your oven, although you’ll really be missing out if they don’t have that smoked flavor.
I’m not sure the Brits would approve of this Americanized version of Scotch eggs, but I’m not going to lose sleep over it. I figure we stopped paying attention to British judgement a long time ago.
Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.