So…there’s nothing real complicated about this recipe – it’s just awesome. Simply awesome. And if there’s a better use for your leftover Easter Eggs, please share.
This recipe was introduced to me by my good friend, Big Pfeif (I call him Big Pfeif because, well, he’s big. Big guy, big heart, big personality, big appetite = Big Pfeif) I still remember the first time he brought them to a BBQ competition. He cut one in half and handed one to me.
I politely said, “No thanks.”
But Big Pfeif doesn’t give up. Big Pfeif is Big time persuasive. “Habs (that’s my nickname – much more palatable than Haberberger), trust me, just try it. You’ll love it.”
I still resisted, “I’m not even hungry, and I don’t really like hard-boiled eggs, buddy.”
Now Big Pfeif was getting Big time frustrated, “Habs, one bite. Dip it in mustard. Just take one bite.”
Finally I Big time caved to Big Pfeif, “Fine, buddy, one bite, but don’t be upset if I don’t like it.”
I took this Scotch Egg, dipped it in yellow mustard, and took a bite.
Approximately 3 seconds later I fell in love. Holy wow are these a simple delight. You can make them in a variety of ways, but they’re essentially a hard-boiled egg rolled in pork sausage and cooked. That’s it. Now, this being Extraordinary BBQ, we tend to take things up a notch. We use not only pork sausage, but then coat them with some bread crumbs/panko for a crispy finish…and sometimes we’ll throw a dash of rub in there as well.
Oh, and then we smoke them. Obviously.
My friend and BBQ Pitmaster Radio co-host, Alan Bowman, has added his own flair by coating in BBQ Sauce and caramelizing on the grill. You could also skip the bread crumbs and roll them in your favorite rub…or just bake them…or add some ground bacon to the sausage…my point is, they can be made any way you desire and they’re still going to be an outstanding treat.
Scotch Eggs are now a staple at every BBQ Competition we do throughout the year. It might be a top 5 reason I’m excited about Memphis in May in a few weeks. Big Pfeif and I will be making a couple dozen of these suckers for the SLABS a’ Smokin team. And every one of them will be devoured in minutes.
Thanks Big Pfeif. Sorry to have doubted you. It won’t happen again.
Smoked Scotch Eggs
- 6 Hard Boiled Eggs
- 2 lbs Pork Sausage
- If desired:
- Bread Crumbs
- BBQ Sauce
- Peel the shell off the hard boiled eggs.
- Divide the tube of pork sausage into thirds and smash them flat on a piece of wax paper.
- Place a whole hard boiled egg in the middle and wrap the sausage around the egg.
- If desired, sprinkle rub or coat in bread crumbs.
- Bake or smoke at 350 for about 45 minutes until outside is golden brown and temp of sausage is over 165.