BBQ Scotch Eggs
Servings 4
Ingredients
- 4 Eggs Large
- 600 g Sausage meat
- 150 g Black pudding
- 6 tbsp Barbecue dry rub Of your choice
- Barbecue sauce Optional - To glaze
Instructions
- Soft boil eggs, approximately 6 minutes.
- Transfer straight to ice cold water and allow to cool.
- Once completely cool, peel eggs.
- Divide your sausage meat into 4 balls.
- Spread each ball out into a disc on top of clingfilm.
- Crumble the black pudding evenly over the sausage meat.
- Place an egg onto each disc and carefully wrap the sausage meat around the eggs, sealing them inside.
- Stick them in the fridge for an hour.
- While they're chilling in the fridge, set your BBQ up for direct heat at 140C, add smoking wood of your choice.
- Once ready, dust the Scotch Eggs with BBQ rub and place on the BBQ.
- Cook until sausage meat reaches an internal temperature of 74C (Don't probe your eggs and make it leak).
- Optional - Glaze with BBQ sauce and put back on the BBQ for another 5-10 mins until sticky.
Notes
Adapted from Food & Fire by Marcus Bawdon
