Sausage Meat (80-100g per egg)
Large Free Range Eggs
Favorite Rub – we used: 2tsp Salt, 1tsp Coarse Ground Black Pepper, 1tsp Garlic Powder, 1tsp Onion Powder, 1tsp Paprika, Brown Sugar, 1tsp Mustard Powder, 1tsp Dried Sage, 1tsp Fennel Seeds.
Boil the eggs for approx. 6 minutes. This is the hardest part, getting that perfect yolk.
Remove the eggs and put them into a bowl of ice water to stop the cooling process and help shock the shell for easy peeling. Set aside for at least 30 minutes or until you are ready to use them.
On a sheet of clingfilm your sausage meat and press into a large flat circle, about 5mm thick and big enough to wrap around the egg.
Place the egg into the middle of the sausage meat disc and wrap the egg, using your fingers to smoothe over the joints. Roll the scotch egg in your hands to ensure that your have a nice round ball.
Sprinkle your rub of choice onto a plate and gently roll each scotch egg in the rub to ensure it is lightly and evenly coated all over.
Set your smoker temperature to 110 C and turn the smoke function on. We used Cherry Flavour Bisquettes for this dish, but you can use any Bisquettes you wish.
Smoke for approximately 40 minutes, until the sausage meat is cooked through.
Serve hot or warm for the most delicious results, but these can also we chilled and enjoyed later.
📸 by @daniel.daletucker