Requires Some Advance Preparation
Hard Boiled Eggs
4 Eggs, whole, fresh
- 1 Lb. Pork Breakfast Sausage
- 1 Tbsp Garlic Cloves, peeled and freshly minced
- 1/3 Cup Parmesan Cheese, grated
- 2 Tbsp Twist’d Q™ Brown Sugar Hickory Pork Rub (on store shelves currently named American Royal Pork Rub™)
- 4 Ea Hard Boiled Eggs, shelled
- 2 Tbsp Granulated Garlic
Hard Boiled Eggs
- Place eggs in a small saucepan and cover with cold water.
- Bring water to a boil.
- Cover pan with lid, and reduce heat. Simmer for 12 minutes.
- Transfer eggs to bowl and rinse under cold running water until eggs are no longer warm.
- Drain and reserve in refrigerator.
- Preheat smoker to 250° degrees Fahrenheit/120º Celsius.
- Combine pork sausage, garlic, parmesan cheese, and Brown Sugar Hickory Rub in the mixing bowl.
- Mix well.
- Divide mixture into 4 equal parts, and roll each into a ball.
- To form the Scotch Eggs, flatten a ball and place a peeled egg into its center and press the sausage around the egg until you have completely covered the egg. The thickness of the sausage layer should be uniform.
- Repeat steps 5 and 6 with the remaining sausage balls and hard-boiled eggs.
- Place the Scotch Eggs on a tray and dust well with the granulated garlic.
- Place each Scotch Egg in the smoker and cook for approximately 2 hours, rotating as needed so they brown and cook evenly.
- Transfer to a platter and serve immediately or chilled the following day.
- Refrigerated hard-boiled eggs that are made a day or two ahead of time will peel more easily.
- You can substitute the same amount of another grated dry cheese like Romano or Manchego for the Parmesan cheese in the recipe.
- Sausage blends vary in fat content so if you feel that your sausage blend is drying out you can lower the heat level to 200º Fahrenheit/9º5 Celsius and adjust your smoking time as needed.
- Scotch Eggs are usually served cold. After cooking, transfer to a plate and cool them down in the refrigerator. Cover with plastic wrap. They will keep up to 3 days in the refrigerator.
- Aluminum saucepans react negatively with vinegar or citrus juices and produce off flavors. Use stainless steel pans or enameled pans wherever possible.
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