A Recipe for the Best Barbecued Scotch Eggs
While enjoying the company of my grandparents for some scotch and charcuterie one afternoon, we somehow got on the topic of food. (Can’t imagine how that happened at all.) During this conversation, I found out that my Great Grandmother used to prepare the Scotch Eggs for the pub where she worked, like hundreds of eggs! If you can believe it, I haven’t tried Scotch Eggs yet. So, naturally, I was curious and I needed to immediately work out a recipe for the best Barbecued Scotch Eggs. Upon learning how to make Scotch Eggs, I discovered that they’re, more often than not, deep-fried. This is a barbecue recipe, so we’re not going to do that instead. These appetizers are going to be lightly smoked and grilled. Strap in folks, this grill recipe is going to be a ride, but the results are delicious!
A Recipe for the Best Barbecued Scotch Eggs
PrintIngredients
Directions
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6 large
eggs
1½ lbs.
English breakfast sausage, uncased
maple bacon BBQ rub to taste
Your favorite BBQ sauce *optional
Wood smoking chips, preferably maple, apple, cherry, or oak
For Serving:
1 cup
Hollandaise sauce
1 tbsp.
fresh dill, chopped or 2 tsp. dried
Sweet potato fries
Chili powder to taste
- Using the side burner of your barbecue or the stovetop, bring a pot with just enough water to cover the eggs to a gentle boil over medium-high heat. You want more than a simmer but less than a full rolling boil. Gently lower the eggs into the water and arrange them in a single layer. If they do not fit, work in batches. Cover and gently boil the eggs for 5½ to 6 minutes for a runny yolk, 8 minutes for a solid yolk. When the eggs are done, use a slotted spoon to gently move them into an ice bath to cool.
- While the eggs are cooling, divide the sausage into 4-ounce balls. Flatten the balls and season them with the maple bacon rub.
- Peel the eggs carefully. Place each egg onto a seasoned sausage patty and wrap the sausage carefully around the egg, pinching to create a complete seal. Chill in the fridge while your barbecue preheats.
- Fill a smoker tube or smoker box with wood chips. Remove one set of cooking grids and place the smoker tube or smoker box onto the sear plates and light the burner directly below. Preheat the grill to 250°F.
- Place the eggs onto the cooking grids with a little space between them and the smoker box/lit burner. Close the lid and smoke for about 20 minutes.
- After 20 minutes, open the lid of your barbecue and move the eggs, switching the ones further away with the ones closer if they didn’t fit in a row. At this point, you can begin to brush them with your favorite barbecue sauce. It will caramelize on the outside of the meat while they finish smoking.
- After 40 minutes in total, remove the Scotch Eggs from your barbecue and allow them to rest for a few minutes before serving with some greens and sweet potato fries.
If you don’t have a recipe for the Best Barbecued Scotch Eggs yet, this one is it. We’ve gone and made it a little more gourmet, but it’s still a good old-fashioned pub-style barbecue recipe. Do you have a traditional or old-school food that the family makes? Have you kept the tradition alive? Tell us about your favorite grilled appetizer recipes, family favorites, and especially the ones that were handed down or you plan to hand down. Share those stories, your recipes and especially your photos with us on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Gather all of your ingredients.
Carefully shape the meat around the eggs.
To ensure they don't break on the grill during transport, place them onto a grilling tray.
Use the Smoker Box to gently smoke the scotch eggs for about 40 minutes.
Brush with sauce around half way through smoking if you want.
Serve on a bed of rocket along with some good scotch.
Drizzle with hollandaise and dill, top with fresh herbs.
Serve with sweet potato fries on the side.
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather all of your ingredients.
Carefully shape the meat around the eggs.
To ensure they don't break on the grill during transport, place them onto a grilling tray.
Use the Smoker Box to gently smoke the scotch eggs for about 40 minutes.
Brush with sauce around half way through smoking if you want.
Serve on a bed of rocket along with some good scotch.
Drizzle with hollandaise and dill, top with fresh herbs.
Serve with sweet potato fries on the side.
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