Smoked Scotch Eggs
On March 23, 2021 (Updated October 24, 2023)
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These Smoked Scotch Eggs are the most amazing BBQ breakfast. Perfectly cooked eggs are wrapped in breakfast sausage before getting tossed on the smoker and finished with a BBQ sauce glaze.
What are Scotch Eggs?
Traditionally, Scotch eggs are a soft or hard boiled egg, wrapped in sausage, then coated in a bread crumb mixture before being deep fried.
Scotch eggs come from England with no definitive proof of their origination, though they have likely been around since the early 19th century. Scotch eggs are traditionally a picnic or party food. You can get them in many sizes (with different eggs in the interior), and they can be served in a variety of ways.
If you’re a traditionalist, by all means, continue to enjoy your Scotch eggs the traditional way. For those of you on this page, I’m betting you’re a BBQ lover just like me, and you’re up for turning any recipe into a BBQ sensation.
BBQ Scotch Eggs
This recipe for Scotch eggs take the traditional recipe and changes it up a bit to give it a smoky, BBQ twist. Perfectly cooked hard boiled eggs with a rich and creamy yolk get wrapped in sausage and bathed in smoke. The crown on top is a thin layer of BBQ sauce to make everything a little more sweet, bright, and tangy.
These are awesome as part of a breakfast or brunch spread or next to the jalapeno poppers as an appetizer at a party. My favorite way to eat them is quartered and stacked onto my Homemade Buttermilk Biscuits with lots of butter and a little extra drizzle of BBQ sauce. Get creative with yours and enjoy them anytime, however you please!
How to Make Smoked Scotch Eggs
Let’s talk about making these bad boys, shall we?
- Cook the eggs. Place the eggs in a pot of cool water. Bring the water to a boil, gently swirl the eggs, and turn off the heat. Cover the pot with a lid and let the eggs sit for 5 minutes. Prepare a large bowl with ice water. Once the 5 minutes are up, transfer the eggs to the water bath and cool for 5-7 minutes. Peel the shells.
- Wrap ’em up. Wrap the boiled eggs in 6 equal portions of breakfast sausage. Use your hands to evenly cover the eggs in the sausage. Next, season the sausage on all sides with sweet rub. This rub can be made from scratch using my recipe for Best Sweet Rub, or you can purchase it directly from our store.
- Smoke. With your preferred smoker (I love my Camp Chef SmokePro) preheated to degrees 225 degrees F, place the Scotch eggs directly on the grill. Close the lid, and smoke for 1 hour.
- Get saucy. During the last 10 minutes of smoking, baste the Scotch eggs with your favorite BBQ sauce. I used my Everything Sauce in this recipe, and I think my Kansas City Style BBQ Sauce would taste amazing as well!
- Dig in. Remove from the smoker and enjoy immediately!
Done and done, my friends. Last up, make sure you check out the next section for a few tips before diving into making these eggs!
Tips for Making Smoked Scotch Eggs
Ready to try your hand at some smoked Scotch eggs? Here’s a few tips to keep in mind before you begin.
- Pick your egg doneness. We like jammy egg yolks. I’d classify the eggs in this recipe as “medium” boiled. If you prefer a hard boiled egg, leave the eggs in the boiling water for 12 minutes.
- Swap the sausages. Regular pork breakfast sausage is amazing on these Scotch eggs, but I also think they’d be KILLER with some maple or sage pork sausage. Heck, maybe even try some spicy Italian pork sausage, or even some pork bratwurst sausage!
- Eat warm. These bad boys are not great to freeze and reheat. They’re honestly not that great cold or as leftovers the next day either. What I’m trying to say is cook however many you’ll need, but don’t go nuts and cook a million Scotch eggs unless you have a million guests.
Get to it, friends! And be sure to leave a comment letting us know how you liked your BBQ Scotch eggs!
More BBQ Eggs Recipes
Raise your tongs if you love BBQ for breakfast! If you’re in my camp, then try out these other BBQ eggs recipes from Hey Grill Hey:
Smoked Scotch Eggs Recipe
Smoked Scotch Eggs
Ingredients
- 6 eggs
- 1 pound pork breakfast sausage
- 1 Tablespoons Signature Sweet Rub
- ¼ cup Everything BBQ Sauce or your favorite ketchup-based BBQ sauce
Instructions
- Preheat the smoker. Preheat your favorite smoker to 225 degrees F. I recommend apple, cherry, maple, alder, or pecan for this recipe.
- Boil the eggs. Place eggs in a pan of cold water. Place on the stove and turn the burner up to high. Once the pan comes up to a boil, gently swirl the eggs in the pan, turn off the heat, cover the pan with a lid and set a timer for 5 minutes. Prep a large bowl with cold ice water.
- Cool and peel the eggs. Once your timer goes off, immediately transfer the eggs to the ice bath. Let them cool for 5-7 more minutes before peeling the shells away under running water.
- Wrap the eggs in sausage. Divide the breakfast sausage into 6 equal portions. Use your hands to roll the portions into balls and then press them flat into disks. Wrap each dish around one of the cooked and peeled eggs. Repeat until all of the eggs are covered with sausage.
- Season the sausage and smoke the scotch eggs. Season the sausage on all sides with Sweet Rub and place directly on the grill grates. Close the lid and smoke for 1 hour.
- Add BBQ sauce. During the last 10 minutes of smoking, brush the Scotch eggs with BBQ sauce.
- Enjoy immediately. Remove the finished Scotch eggs from the smoker and serve warm. We like eating ours over crispy hash browns!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these smoked scotch eggs a number of times. They are probably the BEST smoked item I have ever made, and are always a big hit with our guests who can never believe how good they are. I usually use a KC bbq sauce. Gonna make them again this weekend for pre-game!
Why did I just find out about this I’m making homemade sausage right now
They came out great. I reheated the leftovers the next day in an air fryer, they were just as good.
I was looking for an easy brunch item for the smoker and these were perfect. It may be sacrilegious but I actually used turkey breakfast sausage since we are counting calories these days. I mixed the rub into the sausage and used your whisky peach sauce. I also boiled and peeled the eggs the day before and they were still awesome.
These were amazing! We had 2 extra for breakfast the next day, and they were still great.
How would this work if I made complete and kept in crock pot on warm overnight so I could take to work in morning? Or would I be better off letting them cool and warming up in crock pot at work next day?
Plan on making these this weekend at my campsite. I assume these can be made the day before and kept in the fridge before smoking, or would that make the yolk to solid?
I’m sure it’ll work fine. I’ve never tested that.
Patrick did that work for you? I’m thinking about prepping these Saturday to serve for Sunday brunch and wondered how they turned out for you?
Having spent over 20 years working in Scotland and England, while traditional Scotch Eggs can be eaten warm, most often served cold or at room temperature with English mustard. I can see that these may not be too tasty that way. Love Scotch Eggs so I will give these a try. Thanks
We also made these on Saturday. Wow! These are so easy and so good! In fact, we ate them so fast I didn’t get a picture. We will make these again for sure.
Seen this morning and thought, why not lol.
Wow, very easy and super tasty!! Now, how do I get your everything sauce in Canada? I used my own bone marrow bbq sauce and it was epic.
Thanks for giving them a try, Chris!
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