Smoked scotch eggs might not actually be from Scotland, but they still pack some serious flavor and you can have them ready for smoke in less than 10 minutes!
You will need
- Bradley Rack (for easier transportation)
- Grill Mat (or parchment paper)
- Hard boiled Eggs
- 1-2 scrambled eggs
- Sausage roll
- Flour (seasoned if you want)
- Bread Crumbs
Easiest Smoked Scotch Eggs Recipe!
If you want to season your scotch eggs, contrary to what some recipes suggest, you don’t season them on the outside. Instead, add the spices you want to the flour and mix well. You’ll see why in a moment.
Get your hard boiled and peeled eggs, and roll each one in the flour. They should now have a nice coat of flour.
Next up, portion the sausage into individual patties, making sure they are large enough to encompass the eggs.
Encase the eggs in sausage, and roll around in your hands to make sure the seal holds while cooking later, but also so that it has a nice, even shape.
Dredge each wrapped egg in scrambled egg, then roll in the breadcrumbs for a crispy finish. Place your Grill Mat on the bradley rack. The grill mat will stop the sausage to sag through the rack while cooking, and the final product will look better. The bradley rack is for quick and painless transportation to- and from your smoker.
Smoke for 1 hour at 250ºF. At this point the smoked scotch eggs will be ready to eat- optionally you can give them some extra crisp by cranking the heat up to 350ºF for 15 minutes.