Scotch Eggs

Scotch Eggs pellet grill BBQ smoker recipeScotch 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.

Scotch Eggs
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 30-40 minutes cook @ 350 degrees (177c)
Grill: Sawtooh Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Hickory

Scotch Eggs pellet grill BBQ smoker recipe Eggs, Sausage and Bacon

Scotch Eggs
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 degrees (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 Sawtooth pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). 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. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of 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 all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) I did about 30 minutes here at 350 (174c) going an internal temp of 165 degrees (73c). USDA.

When the meat reaches an internal temp around 165 degrees (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 degrees (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.

Scotch Eggs
A Wood Pellet Grill Recipe

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A Wood Pellet Grill Recipe

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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, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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

If you like this, you may like these:

 Chipotle Bacon Bombs on a Stick
https://datenightdoins.com/chipotle-bacon-bombs-stick/

Armadillo Eggs
https://datenightdoins.com/armadillo-eggs-2/

Live your Passion and Do What You Love
Ken & Patti

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Scotch Eggs
Recipe Type: Tailgating
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
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!
Ingredients
  • 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
Instructions
  1. 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.
  2. Tip: A 1/4 measuring cup works well for measuring the meat.
  3. 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 degrees (177c) for 30-40 minutes. You can skip the 30 minute smoke if need be. But, it will add another layer of flavor.

 

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