Smoked Scotch Eggs
Ingredients
- 16oz Smithfield Hometown Original sausage
- 6 hardboiled eggs, peeled and rinsed.
- BBQ rub of choice
- Maple syrup
- Cayenne Pepper
Equipment & Fuel
- Royal Oak® 100% All Natural
- Royal Oak® Tumbleweeds
- Cutting Board
- Sharp Knief
- Aluminum Pan
- Thermapen
Directions
1. Remove the hardboiled eggs from their packaging and place in a pan with a paper towel.
2. Roll them around to completely dry them off. Sausage does not stick to wet eggs.
3. Remove the sausage from the “chub” packaging, form it into a cylinder, and cut it into 6 even slices or patties, about 2.75 ounces each.
4. Form each patty into a “nest” where you can place the egg in the center.
5. Using your hands, form the sausage around the egg evenly and make it as round as possible.
6. Once formed, apply a generous amount of BBQ rub to the outside of the entire Scotch egg and place it into a half-steam table pan, spreading them out evenly.
7. Return to the refrigerator to allow the rub to “sweat” for about an hour or even overnight. You can prepare these ahead of time and put them right into the smoker.
8. Place in the smoke at 300 degrees. Remember that you are cooking the sausage only as the egg is pre-cooked already.
9. After about 45 minutes to an hour or once the sausage reaches 165 degrees you will notice cracks forming in the sausage around some of the eggs. They are done!
10. Remove from the heat and drizzle with maple syrup and a very light dusting of Cayenne pepper.
