I have been wanting to make some scotch eggs. Used the recipe in Wicked Good Barbeque:
2 lbs Breakfast Sausage
1/2 cup maple syrup
6 boiled eggs (peeled)
Ployboys Yardbird Rub (vs. Ique rub from book)
Mixed 2 pkgs sausage with syrup.
Divided into 6 balls.
Flattened each ball between wax paper and wraped each egg
Applied Rub
Refrigerate to firm up
Applied rub to naked fattie.
Loaded WSM mini with mesquite kingsford and 2 small hickory chunks.
Cooked fattie for 30-40 minutes before adding starting Scotch Eggs.
Pulled everyone from the smoker when the internal temp of the fattie reached 165.
They were good. I would use less maple syrup and go light on the rub next time.
Here's what was left after my daughters friends had a few eggs with their breakfast tacos.