Smoked Scotch Eggs

Finally, after some time, ready for another post. I’ve slimmed down the grilling endeavours slightly, but didn’t stop. Haven’t been very original lately, and don’t want to overflow y’all with pictures of things that I’ve done before already, of course.

This weekend, however, I’ve gotten the inspiration to do something new, yet pretty easy, though when done correctly, a nice surprise! Scotch Eggs. For those of you who don’t know this typical Scottish pub-food, it’s like a soft boiled egg inside a ball of meat. Tasty and good!

Not much is needed, so here we go.

I’ve started out with the following,

  • beef sausages
  • eggs (soft boiled)
  • powdered paprika
  • salt, pepper
  • nice mystery rub, provided by my friend Arne. (still no idea what was in, but neither did he anymore).

I’ve actually started out with the boiling of about 6 eggs. I’ve been pretty strict in that, in order to boil them soft. What I usually do to ensure soft boiled eggs is the following. I bring the water to a good boil, place the eggs in (with a small hole pinched in the back of the egg to make sure they don’t break), boil for 6 minutes exact, take out of water and COOL DOWN. If not cooled, the eggs will continue to get harder inside. I take a bowl and keep a steady flow of cold water from the faucet running for about 30 seconds. For these eggs I’ve taken it one step further, and placed that bowl of water with the eggs and placed it in the refrigerator.

After that I continued with the removal of the beef from the sausages itself. Not hard, but you do get sticky fingers here.


Mix it all through with some paprika powder and some salt and pepper. You can do some more in there, but I didn’t. Call me lazy, but I was more interested to see the end result in this case then working on the flavour of the meat.


I peeled the eggs under a running water faucet and made sure they didn’t have any breaking parts in it. Very gentle and delicate work here ;-). Now flatten out some meat and fold it around the egg. No tricks here, just be very gentle again, cause you don’t want to squeeze the egg out or worse ….

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I’ve put some rub on them and did some plastic foil around them. Placed them in the fridge for some hours to let the rub do it’s work and we’re ready to fire up the Q.


Once hot (around 180-200 degrees Celsius), we placed the balls on there for about 25-30 minutes indirect.

We also added about 3 pieces of hickory to smoke it good. Can use a little more wood, as it only cooks for 30 minutes.


Unfortunately one was slightly cracked in the meat and one of the eggs was really broken as well, but the other 4 were beauties! Look below and judge for yourself! Very tasty and we accompanied it with some pasta with freshly made pesto and grilled corn from the Q. (which apparently is much better if you forget it and leave it on the grill for 1,5 hours indirectly)…

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Definitely worth a second go, but I will work on the meat a little more then! Keep you posted guys!

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