How to Make Scotch Eggs


I love to make Scotch Eggs!  If someone asks me what my favorite type of food is, my answer is always BREAKFAST!  Not BBQ (which is a close 2nd) or Mexican – but Breakfast!  This means, anything with eggs and sausage, bacon and cheese… Scotch Eggs are everything I love about breakfast, but… they aren’t technically a breakfast meal.  There are quite a few different ways to make these (beef, sausage, pork, chicken) and I’d love to guide you through it!

I always start with making sure I have all the ingredients I’ll need for the recipe:

  • 3-4 Boiled Eggs per pound of meat (depending on size of eggs)
  • egg timer (optional)
  • 1 lb ground meat of your choice (I used ground chicken sausage for this batch, but you can use ground beef, pork, or any ground meat you prefer)
  • 4-6 Cheese slices (I used Munster, but you can use any sliced cheese you like, or omit entirely if you don’t prefer cheese)
  • 1/2 lb bacon strips of your choice (optional)
  • BBQ/Smoking Rub of your choice (mine is Weber Honey Garlic Rub for Scotch Eggs)
  • Meat Thermometer

To begin, you’ll want to boil 4 medium eggs per pound of meat you plan to use (3 per pound if they are large or extra-large eggs).  I often boil them the day before and throw them in the fridge until I plan to use them.  I came across this amazing product that I love – its an egg timer for boiling eggs which I highly recommend!  Your boiled eggs don’t have to be “hard” unless that’s how you prefer them – remember you’ll be smoking them later, so I always go for a medium boil, which this timer gets it right every time – no guessing!  A tip to help get those shells off easier is to take them out of the boiling water and throw them right into ice water.  Once they’ve cooled they will be much easier to peel.

Separate your ground meat into 1/4lb balls (1/3lb if using large/ex-large eggs) – I’ll have 3 – 1/3lb balls since I’m using large eggs.  These don’t have to be exact so don’t stress too much on making them perfect.

Note:  If you have large or extra large eggs, you’ll need more meat to cover them.  If this is the case, separate your lb of meat into 1/3lb balls instead of 1/4lb balls. These are your Scotch Eggs, so feel free to improvise the quantity of meat – it’s up to you how much you want on each egg!  Just make sure you don’t have any cheese poking out to avoid cheese loss during smoking.

The next step is going to be awkward, but hang in there and you’ll get it!  You’re going to wrap your piece of cheese around your egg.  It’s awkward because your not dealing with warm products – they don’t just meld together, the cheese tries to pop off and sometimes crumbles, so what I do is hold it firmly with one hand, and with the other hand I grab a prepared ball of the ground meat and push the egg and cheese into it and begin molding the ground meat around the entire egg and cheese.  Here is where you’ll want to do your best to get it right… you’ll want a good seal around the egg and cheese – no cheese poking out or it will leak out during smoking, so do your best to get good coverage!  I’m not going to lie, I don’t always get this right, and some meats are easier to work with than others!  If you’re skipping on the cheese, once you’ve covered the egg in your ground meat, you can move on to the next step – rubbing your Scotch Eggs!

Now that you’ve got your Scotch Egg/meat balls completed, it’s time to get your rub on!  I find most rubs to be a bit strong for my taste so I give a light rub and found this Weber Honey Garlic Rub, that doesn’t overpower the Scotch Egg, but you can use whatever rub you prefer.  If you’ve had a smoker for awhile, I’m sure you have a favorite rub by now, so go for it!

All rubbed and ready for the smoker!

Once you’re to this point, you have a decision to make – to wrap in bacon, or not?  I’ve done it both ways, and have pics of both ways for your viewing pleasure!  If you do plan to make Scotch Eggs wrapped in bacon, you can sprinkle additional rub after wrapping if you’d prefer a lot of that rub flavor, but remember, you’ve already sprinkled it on the meat underneath.

 

Now you’re ready to throw them in the smoker!  You’ll be smoking your Scotch Eggs at 220 degrees for the first 1.5 hours and then turn the temp up to 250 for another 30 minutes.  As always, any meat products in a smoker are “done” depending on temperature, so be sure to use the appropriate internal temperate of the meat you are using when smoking. If you do wrap yours in bacon, you can cook them off in the oven to crisp up the bacon if you’d prefer, or eat them as is!

Note:  If you don’t have a smoker, you can still make Scotch Eggs!  Throw these in the oven, or on your BBQ grill – just make sure to monitor the internal temperature of the meat for the appropriate temperature before eating!

Bacon wrapped with ground beef (no cheese)

Bacon wrapped with pork sausage (no cheese)

Now you’re ready to make Scotch Eggs!

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