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Scotch Eggs
Scotch Eggs


Scotch Eggs, A friend of ours showed us this little trick, and we have been working on it for three weeks now and made it into a work of art. These things are WONDERFUL; so far everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. We always sold out of these at the farmers market.

Our Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. These are perfect for your Tailgating and Super Bowl parties or just a weekend get together. The fun part is that you don’t have to use only one kind of sausage. We make them using all kinds of sausage from smokin’ hot to mild and not, just pork sausage. We’ve also made them with well seasoned ground lamb!

I think besides the “Off the Hook” flavor, it’s the texture that you experience as you eat this that makes them so good. First you see it, looks like something good to eat. You smell it, yup. Then, you taste that first bite of bacon, then the layer of sausage followed by the soft creamy egg. Oh my, these were really so good.

Keep in mind that when we make these we are doing 20 or more at a time. The following recipe will be for 8, using two pounds of sausage.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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See: Easy Tailgating Recipes

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 30-40 minutes cook @ 350* (177c)
Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Grill’s Gourmet Pellet Blend

Scotch Eggs
Eggs, Sausage and Bacon

Backyard BBQ
A Wood Pellet Grill Recipe

Ingredients: Scotch Eggs

  • 8 hardboiled eggs, peeled
  • 2 lbs. sausage of your choice (I like a hot breakfast sausage, Patti loves ground lamb)
  • 8 strips of thick sliced bacon (We like peppered bacon)
  • 8 Popsicle sticks, soaked in water for 30 minutes

Directions: Scotch Eggs

Boil and peel your eggs and set them aside. Divide your sausage into ¼ pound balls and flatten out. I find that if you flatten out the sausage it goes around the egg a little easier. Have a bowl of water so you can dip your hands in it to just moisten. When you are forming your sausage balls the meat won’t stick to your hands if they are damp.

Tip: A 1/4 measuring cup works well for measuring the meat.

Press the sausage around the egg making it as tight as you can without crushing the egg.

Wrap it with a strip of bacon. You don’t need anything to hold the bacon, it will stick by itself.

Now, take your Popsicle stick and push it into the meatball and firmly into the egg.

You are ready for the grill.

I like to smoke these 30 minutes before I turn the heat up to 350* (177c) for 30-40 minutes. You can skip the 30 minute smoke if need be. But, it will add another layer of flavor.

I like to smoke everything for at least 30 minutes with an hour being even better.
After all the Green Mountain Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

Preheat the Grill Grates to 225* (122c).

Place your Scotch Eggs directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
30 minutes in the smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up that “Kiss of smoke”.

After 30 minutes, bring the grill up to 350* (174c), I did about 30 minutes here at 350 (174c) going an internal temp “of 165* (73c), USDA safe.

When the meat reaches an internal temp around 165* (73c) pull it off, cover it and let it rest for 10 minutes before serving. Keeping in mind that the meat will continue cooking for another 5 – 10 degrees after you pull it off the grill.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

Scotch Eggs
Sausage Meats Egg


Scotch Eggs
Insert Stick Firmly into the Egg


Scotch Eggs
In The Smoke


Scotch Eggs
Breakfast on a Stick

Backyard BBQ
A Wood Pellet Grill Recipe

Scotch Eggs
There are Without the Stick


Scotch Eggs
Let’s Eat!!!

Scotch Eggs
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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This Post Has 6 Comments

  1. Avatar of Bill Claussen
    Bill Claussen

    Hi Ken and Patti. We will definitely be trying these, but with a twist. We have a gallon jar of hot pickled eggs and will use the hot breakfast sausage with them. What do you think. Any feedback would be appreciated!!! Bill

  2. Avatar of Perry Perkins
    Perry Perkins

    Oh man, those look SO good! Can’t wait to try this recipe…the stick is GENIUS! – Chef Perry

  3. Avatar of Dominick

    Good work. Cheers for making this.

  4. Avatar of Jim Riley
    Jim Riley

    Trying to talk my wife into trying these this weekend in our GMG DC. Looks awesome!

  5. Avatar of Perry McKay
    Perry McKay

    Love it want to try it

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