Scotch eggs are a classic snack, and cooking them on a pellet grill is a tasty way to go.
Serves – 4
Total Time – about 2 hours
Tip - I prefer to eat these cold as the smoke is a little more apparent. They are also easier to slice.
Ingredients
- Hardwood Smoking Pellets
- 4 Eggs, hardboiled
- 2 more Eggs
- 1 lb. ground Sausage
- Flour
- Breadcrumbs
For the sauce
- ¼ cup Dijon Mustard
- ¼ cup Mayonnaise
- 2 Tbsp. Chives, chopped
- 1 tsp. Black Pepper
- squeeze of Lemon
- Gherkins or any Pickle
Method
- To boil the eggs, fill a small pot with cold water, add the 4 eggs. When the water starts to simmer set a timer. 7 minutes for hard boiled, 5 minutes for soft. Cool under cold running water immediately.
- Peel the eggs and set aside.
- Set up a breading station with flour, 2 beaten eggs, and breadcrumbs each in a separate bowl.
- Divide the meat evenly 4 ways and flatten into patties. Roll the eggs in flour and then wrap a sausage patty around each egg, molding it to evenly cover.
- Carefully roll the sausage wrapped eggs in flour, dip it in beaten egg, then roll in breadcrumbs to completely coat, set aside.
- Set a pellet grill to the smoke setting.
- Place each egg on a small square of parchment paper and set on the smoker.
- Smoke for 15 minutes, then turn up the dial to 350˚ F. Cook for one hour.
- After one hour rotate the eggs and turn the heat up to 450F, for a further 20 minutes then set aside to rest.
- To make the sauce, stir all ingredients together.
- Serve with the sauce and pickles. These are ready to eat or can be chilled for later.