Smoked Scotch Eggs

Cross-section of a sliced smoked scotch egg.

5 from 5 votes

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.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Breakfast

Cuisine: American, Barbecue

Keyword: Smoked Scotch Eggs

Servings: people

Author: Susie Bulloch (heygrillhey.com)

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