Smoked Sausage Scotch Eggs

Smoked Scotch Eggs

Ingredients:

• 12 hardboiled eggs, peeled
• 4-5 lbs bulk Italian sausage or your favorite breaskfast roll sausage
• ½ cup Three Little Pigs All Purpose rub.
• Cup of Three Little Pig’s Competition BBQ Sauce
• Optional – Thin sliced bacon for wrapping around eggs.

Directions: 

1. Boil & peel eggs then set aside.
2. Mix  Three Little Pig’s All Purpose Rub  into sausage and mix well.
3. (Keep a bowl of water to moisten hands with so sausage won’t stick to hands when forming balls)
4. Divide sausage into ¼ lb balls and flatten out like a patty.
5. Wrap patty around an egg.
6.  Wrap piece of bacon around egg
7. Smoke at 250 degrees or until the internal sausage temp is 160 degrees
8. Dip Each Egg into Three Little Pig’s Competition BBQ Sauce

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces