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.
Bacon Wrapped Barbecue Scotch Egg
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
34 minutes
Calories
734
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Wrapped Barbecue Scotch Egg! A British classic meets good ol' fashioned barbecue!
Ingredients
- 6 eggs
- 1 1/2 lb hot country sausage
- 6 slices bacon
-
Meat Church Honey Bacon BBQ Rub
-
Big Rick’s Original BBQ Sauce
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF.
- Place your eggs in small pot and cover with cool water. Cover the pot. Bring to boil. Immediately turn off heat. Leave covered for 4 minutes. Transfer the eggs to an ice bath to stop the cooking process. Peel the shells from the eggs when cooled.
- Press out a 4 oz portion of sausage in an oval shape. Wrap the sausage around soft boiled egg. Wrap in 1 slice bacon. Season with Meat Church Honey Bacon BBQ Rub. Repeat with the remaining sausage, eggs and bacon.
Cook on the second shelf. Flip after 15 minutes. Cook until 160ºF at innermost part of the sausage (where the sausage meets the egg white), about 30 minutes total. Big Rick’s Original BBQ Sauce. Remove and serve immediately.
Recipe Note
You might also enjoy: Fried Bacon Mac & Cheese
Nutrition
Nutrition
- Serving Size
- 7.82 oz
- per serving
- Calories
- 734
Amount/Serving
% Daily Value
- Carbs
- 14.2 grams
- Protein
- 33.7 grams
- Fat
- 59.8 grams
- Sodium
- 1642 milligrams
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