Smoked Scotch Eggs
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
37
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 large
Egg450 g
Ground Pork1 tsp
Salt1 tsp
Black Pepper1 tsp
Garlic Powder1 tsp
Cayenne PepperDirections:
1
Put the eggs in a medium saucepan and cover with cold water
2
Let rest for 15 minutes to warm them up before cooking
3
(This will help keep them from cracking
4
) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently
5
When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan
6
(This will keep the yolks in the center
7
) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking
8
When the eggs are cool, peel them and refrigerate
9
Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne
10
Mix well and then divide the sausage into six equal portions
11
On waxed paper, flatten out one of the portions to a 4-inch circle
12
Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely
13
Do this with all the eggs and then season them liberally with the rub
14
Put the eggs on a pan lined with wax paper and refrigerate for 1 hour
15
Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor
16
Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch
17
Transfer the eggs to a plate and let cool
18
Cut them in halves or quarters and serve with barbecue sauce for dipping
19
Put the eggs in a medium saucepan and cover with cold water
20
Let rest for 15 minutes to warm them up before cooking
21
(This will help keep them from cracking
22
) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently
23
When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan
24
(This will keep the yolks in the center
25
) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking
26
When the eggs are cool, peel them and refrigerate
27
Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne
28
Mix well and then divide the sausage into six equal portions
29
On waxed paper, flatten out one of the portions to a 4-inch circle
30
Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely
31
Do this with all the eggs and then season them liberally with the rub
32
Put the eggs on a pan lined with wax paper and refrigerate for 1 hour
33
Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor
34
Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch
35
Transfer the eggs to a plate and let cool
36
Cut them in halves or quarters and serve with barbecue sauce for dipping