Hands up if you love a good Scotch Egg. Of course you do. Everyone loves a Scotch Egg. After reading that first sentence, there will no doubt be a veritable 'swooshing' sound, up and down the land, as arms and hands go flying up. Depending of course, on how many people read this post at any given time!
It could be just you. Yes, you. Sitting there. Dreaming of Scotch Eggs.
Well if you are alone or if there is hoard of eyes peering at the screen right now, this approach by BBQ expert, Marcus Bawdon, is really going to sweep you off your feet. Again, this is another post where we reached out, after looking through his blog Countrywoodsmoke. We demanded that he give us the low down on how to make these delicious looking eggs and to pay for the cleaning for our dribble-stained t-shirts, or else...
OK, really we pleaded and simply turned our t-shirts inside out.
But thankfully, the big man was more than happy to share the knowledge.
So, without further adieu, this is how you make BBQ Smoked Scotch Eggs
There is something sublime about the combination of a crunchy exterior, rich sausage meat and a lovely oozy egg. For me, put those elements together and you will have the perfect Scotch Egg. But saying that, I always like to see if there’s another way of doing things. Especially if the addition of smoke can make food taste better - which it often does! Well, this here my BBQ Scotch Egg recipe that I have working on some time now, tweaking and improving along the way, and this is a great one to make up for parties. Keep quiet though and just wait until you lift the lid to reveal all. Lots of people will expect burgers and sausages, but BBQ Scotch Eggs? That will be a new one for most people.
OOZY EGG TIMINGS
The most difficult part of the recipe, is creating a Smoked Scotch Egg that keeps the perfect oozy yolk throughout the smoking process. I’ve been cooking lots of eggs to perfect this (always a bonus) and have found that 6 minutes in simmering water is the optimum time.
So, place some large, good quality hens eggs at room temperature, into simmering near boiling water, and cook for 6 minutes precisely. No more, no less. Then remove and place directly into a large bowl of ice water and leave for a couple of hours to cool. This process also shocks the outside of the egg to enable peeling. Also, peel very carefully because the eggs will still be very soft inside and will easily split open if you are not careful. You can peel under a stream of cold running water to help remove the shell and membrane.
SCOTCH EGG CONSTRUCTION
To construct each Scotch Egg, you will need some quality sausages like a Breakfast Pig or Supper Pig. For each egg you will need one and half sausages or roughly 90g to cover. Remove the sausage meat from the casing and press into a large flat circle on a sheet of clingfilm, you need to aim for 5/6mm thickness. Place the soft egg in the middle, and very carefully wrap the egg in the sausage meat, using your fingers to smooth over the joins, gently roll the egg in your hands to get nice round ball. If you want to mix things up a little, you could also add some crumbs black pudding to the sausage meat. Now that is really good!
On a large plate, evenly sprinkle the dry rub of your choice - T&G's Spicy Pig Rub is a good shout. Gently roll the scotch egg in the rub so it’s lightly but evenly coated, and set aside.
Once all your eggs are coated, fire up your BBQ or smoker. You’re looking for a medium indirect BBQ heat for cooking and I often opt for a blend of smoking woods, cherry, hickory and pecan. Because the smoking time is short, I want to create a lot of smoke.
I then smoke the eggs for around 40 minutes, turning occasionally, until the sausage meat is cooked through and with a lovely crust formed on the outside. Then I usually serve mine warm off the smoker, with homemade mustard and honey BBQ sauce and a nice cold beer. In fact, don't forget the beer!