A twist on the traditional breaded and fried version, these eggs are soft boiled then wrapped in sausage and smoked to perfection.
Are you ready to take breakfast-style snacks to the next level? Well, I’m glad. Because you’re going to want to bookmark this recipe. It’s a double threat.
First – I would hope that it doesn’t actually require explaining, but these things taste phenomenal. The “wow factor” payoff when you cut into them is most impressive, too.
Second – although the soft boiled eggs are a little fiddly, overall this recipe for smoked scotch eggs is easy. Once you’ve made the eggs your friend, it moves pretty quickly from there. And just under one hour cook time!
A tip with the eggs – you might find peeling them the most frustrating part, and no one will blame you if you end up opting to cook them a little longer to make them easier to de-shell. I use a teaspoon to gently work between the membrane/shell and the egg and delicately peel it away.
I like to make these when I know I’ll already have the smoker rolling, they don’t take up too much room and cook quickly so it’s a great use of the extra space. I wholeheartedly recommend you serve these smoked soft boiled scotch eggs alongside a flaky biscuit to sop up all the yolky, saucy goodness.
Bring a pot of water to the boil. Gently place each egg in the boiling water and set a timer for 6 minutes.
While the eggs are cooking, prepare a bowl of cold water with lots of ice.
Once the eggs have cooked for 6 minutes, drain then immediately plunge into the ice water to stop the cooking process.
Once the eggs are cool, gently peel them. To make this easier, use a spoon turned upside down to work between the shell and egg to help release it. Set eggs aside.
Divide the sausage into 6 portions. Working one portion at a time, spread the sausage out in a circle on a board until just under 1/2 inch thick. Use a knife to loosen it from the board, then gently place an egg in the sausage “flat” and carefully fold the sausage up around until the egg is covered. You may need to use your fingers to gently pinch the seams of the sausage closed. Make sure then egg is well protected and no white is visible. Repeat until all eggs have been covered.
Place the sausage/egg bundles into the smoker, and cook on 250f for 45 minutes.
Brush the top of each scotch egg with bbq sauce and cook a further 10 minutes for the sauce to set and gel.