I'd never heard of it before, Even traveling through England and Scotland i had never heard of it. Coming from an Italian background i never really knew scotch anything but we love meat and eggs so I'm surprised there isn't an Italian version involving some kind of tomato. The most common scotch eggs recipe you come across are deep fried or baked so i had to try a smoked option.
I went with the electric smoker because frankly it isn't worth the time firing up coals for this. It literally took about 45 minutes to cook. I'm sure this could be done via direct heat over coals or on the gas BBQ but i really wanted a soft smoked meat as opposed to tough meat, plus i have my suspicions such high heat would ruin the yolk.
This is a very heavy meal and i really do not suggest more than 2 per head banger. Unless of course you are incredibly hungry and/or trying to impress somebody with your ability to scoff down large amounts of meat wrapped eggs. In which case you should probably consider a change of social circle or some kind of blood pact to out do each other.
STEP 1. BOIL EGGS TO PREFERRED LEVEL AND PUT IN ICED WATER
Boiling times vary depending on a multitude of things. I've tried twice while making this to achieve a runny yolk and solid white stage but i am yet to get there. There is one thing that really gets my stomach turning and it is soft egg white. So I'm happy with 3 minutes boiling although next time i will try a little less.
Plunge eggs into Iced water and refrigerate for at least 30mins.
STEP 3. DE-SKIN SAUSAGES, ADD EXTRA INGREDIENTS AND MASH
Quite simple really, cut the meat out of the skin and place into a mixing bowl.
I added Mixed Herbs and chopped Pickled Jalapeno's. I used mini pork breakfast sausages and it worked out to about 3.5 per egg.
Combine all together.
STEP 4. PEEL AND WRAP EGGS.
Peel the eggs under running water and get every piece of that 'god damnit i just chewed a piece of fucking' shell off.
Depending on how course the meat is you may have to flatten with a meat hammer. Lucky with this i did not.
Shape two round patty's about 120mm diameter and 10mm thick
Place a pealed egg in each and wrap to form a ball, making sure to completely cover the egg.
Refrigerate uncovered for at least 1 hour. If you go longer than 3 hours cover them up.
STEP 5. SOAK CHIPS AND SMOKE!
Anybody who follows my FB page knows i had an error yesterday when first using my electric smoker, the dreaded over smoke. As i did not want too much of a smoke taste and sure as shit did not want the smoke to reach the egg i went with Apple wood chips and i only used about 1/4 a cup.
I soaked for about an hour, something i usually don't waste time doing but i figured with the size of chips i should probably do it for this smoke.
I got the smoker up to 120c (250f) and put the chips in. About 3 minutes after the smoke started i put the Scotch Eggs in.
After the smoke finished at about 30 mins I increased the temp to 150c (302f). At this point i also turned the eggs to evenly cook throughout.
STEP 6. CUT AND SERVE
Pork is well done at 71c (160f). As these are only small i just cut a portion off one to have a look instead of probing it and spoiling the egg. Give it about 45 minutes with the temps i used.
A simple slice right down the middle for presentation and you are ready to jump in!
As mentioned before this is a very heavy meal that hits you half way through. I decided to have some baked beans, blanched kale and buttered toast. They all worked very well with each other and made me feel a tad better about myself.
Well the Kale at least.