Smoked Scotch Eggs

Smoked Scotch Eggs
You can never have too many beverage recipes, so give Smoked Scotch Eggs a try. This recipe serves 12. One serving contains 149 calories, 10g of protein, and 11g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pork, garlic powder, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

1
Put the eggs in a medium saucepan and cover with cold water.
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2
Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.)
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3
Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
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4
Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne.
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Ground Cayenne PepperGround Cayenne Pepper
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PorkPork
SaltSalt
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5
Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub.
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6
Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
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7
Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
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8
Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
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9
Transfer the eggs to a plate and let cool.
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10
Cut them in halves or quarters and serve with barbecue sauce for dipping.
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11
From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.
DifficultyHard
Ready In45 m.
Servings12
Health Score5
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