GrillinFools

One of my favorite pub appetizers is scotch eggs.  Simply put they are hard boiled eggs wrapped in a layer of sausage, deep fried for a bit, split down the middle and served with a honey mustard dipping sauce.  Not great for the arteries unless you are doing the Atkins thing, but delicious.  I decided to put the Grillin Fools spin on the scotch egg.  Click below to see how I did it…

This is the simplest deal to make.  Great to add to any smoke session you may be doing.  In this case I was experimenting with some different rib recipes.  But if you were doing a brisket or some fatties, you could easily whip some of these up to throw on the grill as well.

The ingredients are as follows:

• 1 pound of standard bulk breakfast sausage
• Three hard boiled eggs – There are four eggs in the pic below but I only had enough sausage for three
• 5 cloves of garlic – minced
• 1/3 cup of fresh grated hard cheese.  In this case I used asiago but parmesian or romano would work as well
• A few turns of fresh black pepper to taste
• A little granulated garlic to dust onto the outside
• Your favorite BBQ sauce as a dipping sauce
• Makes three grilled scotch egg which serves 6 as an appetizer

In a mixing bowl combine the sausage, garlic, cheese and black pepper and mix well to distribute the ingredients thoroughly:

Divide the sausage into three even sized chunks.  Take the first chunk and spread it out thinly over a piece of wax paper and flatten it out.  You want to be able to cover the entire outer surface of the egg with the sausage:

Speaking of eggs, I did not cook the eggs till they were solid all the way through.  They were still a bit soft.  I shelled them a bit prematurely and they came out great so maybe cut back the boiling time on the eggs by two minutes as the eggs will cook more on the grill.

Place an egg in the middle of the spread out sausage:

Wrap the edges around and pat the seams gently to get rid of any crevices but not hard enough to smash the egg inside. If you don’t pat the eggs well where the sausage seals up around the egg then the sausage will split during the cooking process.  After I did these eggs I did a few more and did not pat all of them and here is what happened:

Still really good but the presentation is not as nice.

Here are all three ready for a simple rub:

Dust the outside with granulated garlic and fresh black pepper if you desire:

The scotch eggs were placed on a grill next to some ribs and a pot of beans.  The grill was cooking about 250.  The flames from the right were from a chunk of peach that ignited once I raised the lid to check the meat and take some pics.  I took this an hour into the process:

Here is a close up of the scotch eggs:

Two hours in, the sun had since set, the ribs had a bit to go but the scotch eggs were done:

Sorta looks like an oily baked potato:

But how does that look:

Here is a close up shot with a darker setting to show the smoke ring better:

My wife wanted sauced ribs so I had some BBQ sauce on the stove that I poured into a small bowl and used as a dipping sauce.  I didn’t have time to make a honey mustard dipping sauce and since these were grilled scotch eggs BBQ sauce seemed more appropriate anyway.

Another great benefit of the scotch eggs is they are still really good reheated.  I throw them in the microwave for 2.5 minutes on high and they are great the next day.  They make an excellent breakfast.  In the future I may make a few of these on the weekend just to have for breakfast a couple of days during the week.

Other options – I have made these again and used maple sausage and they were great.  Also, I have been told, by my friend StuckInOhio, that brushing them with A-1 throughout the process is excellent as well.

Look for more to come from the Grillin Fools in terms of eggs on the grill.  I can’t get more specific than that but check back soon for this new Grillin Fools innovation.  Even better, simply follow us on Twitter.  We promise to never to tweet anything that is not site related.  95% of the time you will get a tweet from us it will be a link to new content added to the site.

And if you are interested in any other sausage themed cookouts may I introduce you to my artery clogging friend the fatty. It’s not that kind of fatty.

Here is another round of fatties I did with different ingredients.

Or if those ribs in a couple of the pics above got your mouth watering, check this link which has six different rib recipes in it.

And as always, if you have any questions about the scotch eggs feel free to comment below or send me an email at Scott@GrillinFools.com.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.

Filed under: Pork, Uncategorized