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smoked venison scotch eggs

How to make Smoked Soft Boiled Scotch Eggs

  • Author: Jess Pryles
  • Total Time: 90 mins
  • Yield: serves 6 1x



6 eggs

1 lb breakfast sausage

1/2 cup bbq sauce


  1. Heat a smoker to 250f.
  2. Bring a pot of water to the boil. Gently place each egg in the boiling water and set a timer for 6 minutes.
  3. While the eggs are cooking, prepare a bowl of cold water with lots of ice.
  4. Once the eggs have cooked for 6 minutes, drain then immediately plunge into the ice water to stop the cooking process.
  5. 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.
  6. 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.
  7. Place the sausage/egg bundles into the smoker, and cook on 250f for 45 minutes.
  8. Brush the top of each scotch egg with bbq sauce and cook a further 10 minutes for the sauce to set and gel.
  9. Remove from smoker and serve immediately.