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Smoked Scotch eggs have been on my bucket list for a while. I finally had a little room on my Weber 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.

Want Some Heat? You Got It.

If 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.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I smoked these eggs using apple wood chunks.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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

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5 from 1 vote

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.

Course Appetizer

Cuisine American

Keyword eggs, sausage, smoked

Prep Time 15

Cook Time 2 45

Total Time 3

Servings eggs

Calories 451kcal

Author Mike

Ingredients

14 eggs divided
2 pounds breakfast sausage bulk, not the links
2 teaspoons dried minced onion
kosher salt
ground black pepper
3 cups bread crumbs
1 cup all-purpose flour
your favorite BBQ sauce warmed, for serving

Instructions

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 breadcrumbs. Shake off excess.
Smoke for 2 1/2 hours
Slice eggs lengthwise and serve with warmed BBQ sauce for dunking.