Steps to Prepare Ultimate Smoked Scotch Eggs

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, smoked scotch eggs. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked Scotch Eggs is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Smoked Scotch Eggs is something that I have loved my whole life.

Preparation Put the eggs in a medium saucepan and cover with cold water. How to make smoked scotch eggs (with runny yolks!)A twist on the traditional breaded and fried version, these eggs are soft boiled then wrapped in ground. Scotch eggs are usually deep-fried, but for a healthy and more flavorful alternative, smoke the eggs, and then bake the sausage-coated eggs on a Traeger. How to make Smoked Soft Boiled Scotch Eggs.

To begin with this particular recipe, we have to prepare a few ingredients. You can have smoked scotch eggs using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Smoked Scotch Eggs:

1. Get 2 x 1 lbs ground pork or turkey sausage or other ground protein
2. Prepare 10 eggs (8 boiled and 2 if breading in Step 10)
3. Get Optional:
4. Get Bread crumbs (plain or seasoned)
5. Make ready BBQ Seasoning
6. Get Other spices or seasonings

Upgrade your picnic with these reinvented smoked haddock scotch eggs at Tesco Real Food. Here are my instructions for smoking the eggs. These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg I've created a spicier chorizo version with smoked paprika wedges for dipping.

Steps to make Smoked Scotch Eggs:

1. Gather all ingredients along with a cutting board and 3 or 4 mixing bowls.
2. Prepare 8 boiled eggs to your desired preference, place in ice bath and set aside. Recommend cooking eggs to soft or medium boiled stage because eggs will likely cook further when encased in sausage on the grill. Refrigerate eggs for an hour or overnight if possible to minimize them cooking while on the grill.
3. Preheat pellet grill or smoker to 300°-350° F and your desired smoke level. These can also be baked in the oven at 350°.
4. Slice each pound of sausage into 4 equal portions (about 2.25 slices wide if using the marks on the package indicating 10 slices/lb).
5. Flatten each sausage piece as much as possible. The closer the sausage is to room temperature, the easier it will be to manipulate. The larger the diameter of your sausage, the easier it will be to cover the egg.
6. Peel the eggs and pat dry. The sausage will adhere better to the dry egg.
7. Place an egg in the center of each flattened sausage patty and begin pulling the sausage up and around the egg and pinching the seams together to completely encase it. Continue turning the sausage/egg ball in your hands, pinching and sealing as you go. Try to cover the egg evenly in sausage. Do this for all 8 eggs and patties before moving on to the next step.
8. If you want a simple sausage and egg Scotch Egg, move to Step 12
9. Here are some ways to jazz up your Scotch Eggs before cooking:
10. Breaded Scotch Eggs: Whisk 2 eggs and set aside; pour 1 cup of bread crumbs into a bowl and set aside; dip 1 sausage/egg ball into the egg and then into the bread crumbs, coating completely; Repeat to bread up to 4 Scotch Eggs.
11. Seasoned Scotch Eggs: Lightly cover the sausage/egg balls in your favorite BBQ seasoning. Remember that most sausage is already well salted and seasoned, so be careful not to over season in this step. A little BBQ seasoning goes a long way on sausage. For breakfast sausage, consider a pork rub with more sugar and less salt content. Pit Boss makes a Tennessee Apple Butter seasoning that I will try next time.
12. Place Scotch Eggs on a grill rack or in a roasting pan on a sheet of parchment paper to prevent sticking. Cook for 30 minutes, then check meat temp with instant read meat probe. You are looking for 165° internal temp for any ground meat to be done.
13. At 165°, remove from grill and allow to rest for 5 minutes before serving. Eat them as is or consider serving with maple syrup or a dijon-mayo or maybe spice then up with siracha sauce or a siracha-mayo. Enjoy!

These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg I've created a spicier chorizo version with smoked paprika wedges for dipping. They have a few different names but it's just a hard boiled egg wrapped in breakfast sausage. Make social videos in an instant: use custom templates to tell the right story for your business. Record and instantly share video messages from your browser.

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