Grilled Scotch Eggs

Fortnum & Mason, a London purveyor of find goods, claims to have invented the Scotch Egg around 1715.

Items we will need:

  1. Step 3 BBQ Sauce
  2. Egg Wash
  3. Flower
  4. Breadcrumbs (Italian Style)
  5. Hard-Boiled Eggs
  6. Ground Raw Sausage (Mild or Spicy)

Make a nice thin patty with our sausage, not to thick as it won’t cook very well.  Fully wrap the hardboiled egg in our sausage blanket, coat qith flower, dip in our egg wash and then coated with our breadcrumbs.  I like the Italian style breadcrumbs as they have some added spices.

Warm-up the grill or smoker to around 275-300 degrees.  Grill your scotch eggs off the flame (indirect) until the sausage is almost done, then glaze your egg with Step 3 Sweet Thrill or Camp Fire.  Return to the cooker until fully cooked.

Pit Master Hints:

  1. Make sure you do not have flame up and keep the eggs to the side of the main heat also known as indirect grilling, google it, it’s a great way to cook.
  2. Some like to wrap the egg in bacon once it has bene breaded, give it a try, bacon makes everything better.
  3. We prefer hard boiled eggs, but soft boiled eggs are very popular and offer a rich warm volcanic center.
  4. How about adding jalapenos or even some cheese in the sausage patty.


The Pitmaster


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