Smoked Scotch Eggs Recipe
Ingredients
7 eggs
450 g breakfast sausage
Bacon
Breadcrumbs
BBQ sauce
Preparation
- Preheat the propane smoker to 170°C, 135°F if using an electric smoker.
- In a medium size saucepan boil 6 eggs for 5 minutes.
- Cool the eggs in bowl of ice, then peel the eggs.
- Slice the sausage into 6 equal pieces. Wrap the sausage around each egg.
- If covering in bread crumbs, in a small bowl beat an egg for an egg wash. Dip the sausage wrapped egg in the egg and then roll in the bread crumbs.
- Wrap the remaining eggs with 1 slice of bacon per egg.
- Smoke for 45 minutes. Brush the bacon wrapped eggs with BBQ sauce and smoke for another 15 minutes.
- Serve and enjoy!
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