Smoked Scotch Eggs

Smoked Scotch eggs have been on my bucket list for a while. I finally had a little room on my smoker so I jumped at the opportunity. As easy as they are to make, Scotch eggs are really amazing. It’s like breakfast in a bite. Perfectly hard-boiled eggs, smoked breakfast sausage, and a bit of BBQ sauce for dipping. They look great and they taste great. Awesome appetizers for your next cookout.
Smoked Scotch EggsIf you want a bit of kick to your smoked Scotch eggs add a bit of cayenne pepper or your favorite spicy rub to the bread crumbs. Not a lot, just enough to bring a little spiciness.

Also try my Dragon eggs and ‘normal’ smoked eggs. My pig shots are great too!

Smoked Scotch Eggs

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings 12 eggs
Author Mike


  • 14 eggs divided
  • 2 pounds bulk pork breakfast sausage
  • 2 teaspoons dried minced onion
  • Salt and freshly ground black pepper
  • 3 cups unseasoned breadcrumbs
  • 1 cup all-purpose flour
  • BBQ sauce warmed, for serving


  • Fire up your smoker for cooking at 225 F.
  • Hard-boil 12 of the eggs and remove the shells.
  • Combine the sausage and minced onion. Season with salt and pepper. Divide the mixture into 12 equally-sized balls and flatten.
  • Place an egg in the middle of each flattened sausage patty and wrap the meat around the egg. The egg should be completely covered by the sausage.
  • Place the flour in a shallow bowl.
  • Beat the remaining 2 eggs in another shallow bowl.
  • Place breadcrumbs into another shallow bowl.
  • Roll sausage-covered eggs in the flour. Shake off excess.
  • Roll sausage-covered eggs in the egg. Shake off excess.
  • Roll sausage-covered eggs in the bread crumbs. Shake off excess.
  • Smoke for 2 1/2 hours
  • Slice eggs lengthwise and serve with warmed BBQ sauce for dunking.

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