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Smoked Scotch Eggs
By Traeger Kitchen
Scotch eggs are usually deep-fried, but our recipe offers a healthier and more flavorful alternative. Just smoke hard boiled eggs, wrap them in sausage, then bake them on the Traeger for a wood-fired finish.
Prep Time
30 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | all-purpose flour |
| 4 Teaspoon | Traeger Pork & Poultry Rub, divided |
| 4 | Hard-boiled eggs, peeled |
| 1 Pound | seasoned bulk sausage, such as Jimmy Dean, or Bob Evans |
| 1 | Egg, beaten in a shallow dish |
| 1 Cup | dry bread crumbs, plus more if needed |
| 1 Cup | Mayonnaise |
| 1/4 Cup | Dijon mustard |
| Green leaf lettuce, for serving | |
| Pickles, for serving |
Steps
1
In a small shallow dish, add the flour and 2 teaspoons of the Traeger Pork & Poultry Rub and stir to combine. Wet the eggs with water and roll in the seasoned flour to lightly coat.
Ingredients
1/2 Cup all-purpose flour
4 Teaspoon Traeger Pork & Poultry Rub, divided
4 Hard-boiled eggs, peeled
2
Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.
Ingredients
1 Pound seasoned bulk sausage, such as Jimmy Dean, or Bob Evans
3
Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.
Ingredients
1 Egg, beaten in a shallow dish
1 Cup dry bread crumbs, plus more if needed
4
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
5
Place the eggs directly on the grill grates, close the lid, and smoke for 1 hour.
180 ˚F / 82 ˚C
Super Smoke
6
Remove the eggs from the grill and set aside. Increase the grill temperature to 375°F.
375 ˚F / 191 ˚C
7
Return the eggs to the grill grates and cook for 30 minutes, until the outside is golden brown and the sausage is fully cooked.
375 ˚F / 191 ˚C
8
Make the dipping sauce. In a small bowl, combine the mayonnaise, mustard, and remaining 2 teaspoons of Traeger Pork and Poultry Rub and mix well.
Ingredients
1 Cup Mayonnaise
1/4 Cup Dijon mustard
9
Remove the eggs from the grill and allow them to cool for a few minutes. Slice each egg into quarters with a sharp knife. Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and pickles if desired. Enjoy!
Ingredients
Green leaf lettuce, for serving
Pickles, for serving