Wolf’s Revenge BBQ Smoked Scotch Eggs
Cook time: 45min Servings: 3
- 16oz Smithfield Hometown Original sausage
- 6 hardboiled eggs, peeled and rinsed.
- BBQ rub – We prefer TheBBQSuperStore’s “The Executioner”
- Maple syrup
- Cayenne Pepper
Remove the hard boiled eggs from their packaging and place in a pan with a paper towel. Roll them around to completely dry them off. Sausage does not stick to wet eggs. Remove the sausage from the “chub” packaging, form into a cylinder and cut into 6 even slices or patties, about 2.75 ounces each. Form each patty into a “nest” to where you can place the egg in the center. Using your hands, form the sausage around the egg as evenly and make as round as possible. It takes practice but it’s not difficult.
Once formed, apply a generous amount of BBQ rub to the outside of the entire Scotch egg and place into a half steam table pan, spreading them out evenly. You can use the same pan you dried the eggs in but don’t forget to remove the paper towel. Return to the refrigerator to allow the rub to “sweat” for about an hour or even overnight. You can prepare these ahead of time and put them right into the smoker.
Place in the smoker or oven at a temp of at least 300 degrees. Remember that you are cooking the sausage only as the egg is pre-cooked already. After about 45 minutes to an hour or once the sausage reaches 165 degrees (we like 175 for texture) you will notice cracks forming in the sausage around some of the eggs. They are done!
Remove from the heat and drizzle with maple syrup and a very light dusting of Cayenne pepper.
Slice, drizzle with the drippings in the bottom of the pan and serve!