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Rubs - September 12, 2017

Giant Smoked Scotch Eggs

Prep Time: 0.20 Hours
Total Time: 1.20 Hours
Servings: 4 Person(s)

Ingredients:
4 large, free range eggs
8 – 10 of your favourite sausages (I used A&O’s Kielbasa)
4 thick slices of your favourite black pudding (I used my butcher’s own)
16 slices of dry cured, smoked bacon
A few tbsp of your favourite rub
A few tbsp of your favourite BBQ sauce for glazing
Some cling film for shaping your sausage meat

Method:
Prepare your eggs. If you want a hard boiled egg, pop them in simmering water for 10 minutes, remove and place in a bowl of iced water to chill completely before peeling. If you’d like a runny yolk repeat as above but reduce the time to about 6 minutes. Take care when peeling, as the eggs will be delicate, and you don’t want to lose that yolk! I used 2 large sausages per egg as the kielbasa I use are huge, but depending on the size of yours you may need a bit more. It works out at roughly 220 – 250g of sausage meat per egg. Using a sheet of cling film, press the sausage meat into a disc big enough to comfortably surround your egg. You don’t want to be doing too much moulding and shaping when it comes to the softer eggs, so be generous. Crumble/smoosh/cube a slice of black pudding and cover the surface of the sausage meat. As I said earlier, you can also combine it with the sausage meat if you’d like, its entirely up to you.

Next, pop your egg onto the centre of the disc you’ve just made and bring up the corners of the cling film to completely cover the egg. Gently twisting the cling film at the top also helps to seal all the edges, but be careful not to apply too much pressure. Remove the cling and gently give it a final shaping. Repeat this for the rest of your eggs and then give them a generous dusting with your rub.

Now lay out your bacon as shown, place your egg in the middle and bring up the ends to wrap it.

Set up your BBQ or smoker for indirect heat at about 280˚f. I also like to have the option of giving the scotch eggs a quick flash of direct heat once they’re cooked to crisp up the bacon. Add a couple of chunks of your favourite smoking wood (I went for a chunk of cherry from Smokewood Shack) and cook the eggs for approximately 50 minutes or until the sausage meat reaches a temperature of 70˚c/160˚f. Check with an instant read thermometer and give them a little longer if necessary.

I like to paint them with my favourite BBQ sauce, in this case Angus & Oink’s Pit Boss for the last 10 minutes. Serve with your favourite sides!

Giant Smoked Scotch Eggs

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