Print Recipe

Smoked Scotch Eggs

Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Appetizer
Cuisine: American
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.