Scotch Eggs in the SmokerOctober 20, 2014
I’m not Scottish. Heck, I don’t even know what Kilt size I would wear… but I do know how to make some pretty stellar Scotch Eggs in the Smoker.
The classic Scotch Eggs have become a favored meal when going to a pub… but we are going to show you how you can now make them for your buddies while tailgating at the game or, in your backyard with your grill… but these are even better if you use your smoker. Wow… that was seriously a really “run on” sentience… Weird Al would never forgive me if he saw my serious word crimes. Anywho… let’s get to it.
Ingredients for Scotch Eggs:
12 Medium Eggs (hard boiled, without the shell)
2 More Eggs (beaten) for egg wash dipping
2 Pounds Pork Sausage (breakfast sausage is even better)
3 Cups Breadcrumbs
1 Cup Flower
2 teaspoons Dried Minced Onion
Salt & Pepper
Mix Sausage with Minced Onion. Sprinkle in salt and pepper.
Flatten mixture into patties and wrap around each hard boiled egg.Roll sausage-coated eggs in flour then dip in egg wash then roll each egg in the bread crumbs.
Smoke at 250F for two 1/2 hours (until they are an even dark brown color).
Cool the eggs for at least 10 minutes, and then slice in two, the long way.
Don’t have a Smoker? OMG really???? Smokers are like an outdoor crock-pot… you need one… just go buy one right now!
Still don’t have a Smoker? OK, Fine.
ALTERNATE COOKING OPTIONS:
Deep Fry these babies at 375 degrees F for about 5 minutes or so. Make sure they are nice and brown on the outside or…
On the Grill (indirect heat) 400 degrees F for about 35 minutes
Option #1: Serve with Dijon Spicy Mustard as a dip… Seriously good.
Option #2: Serve with Famous Dave’s* Devils Spit BBQ Sauce… also really, really good
Option #3: Serve with Tostito’s* Nacho Cheese Sauce… #HOLYCOWTHATSCRAZYGOOD
Option #4: Ranch Dressing (as weird as it sounds) makes a pretty great dipping sauce.
WOW! These are all crazy good sauces… Maybe you should make sure you have all options available.
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