Experience the delicious combination of classic English cuisine and classic American barbecue with our Bacon Wrapped Barbecue Scotch Egg. Our simple step-by-step instructions make it easy for you to recreate this unique dish at home.
WHAT YOU'LL LOVE
- Soft-boiling the eggs first: Boiling for just 4 minutes then shocking in an ice bath leaves the yolk soft and jammy going in, so by the time the sausage-wrapped egg finishes cooking through on the grill, the center stays creamy instead of turning chalky and overcooked.
- Wrapping sausage, then bacon, around the egg: Layering ground sausage directly against the egg and bacon around the outside gives the finished bite two distinct textures — a tender sausage layer next to the egg, and a crisp bacon shell on the outside.
- Flipping halfway through the cook: Turning the eggs after 15 minutes ensures the bacon wrap browns evenly on all sides instead of staying pale on whichever side sits against the grate the whole time.
- Judging doneness at the sausage-egg interface, not the surface: Checking temperature where the sausage meets the egg white — the thickest, slowest-to-cook point — guarantees the whole exterior is safely cooked through, not just the outer surface.
