Bacon Wrapped Barbecue Scotch Egg

Yield: 6 servings

• 6 eggs
• 1 1/2 lb hot country sausage
• 6 slices bacon
• Meat Church Honey Bacon BBQ Rub
• Big Rick’s Original BBQ Sauce

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.

You might also enjoy: Fried Bacon Mac & Cheese

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.