Scotch eggs take two!

[1911Ron]

The first time we did scotch eggs we used 1lb of sausage and 6 eggs, the results were so so, as there were a few blow outs and other issues    This time we used 2lbs of sausage and 8 eggs, the results were better, thicker wrap of sausage and the eggs were cooked longer (the yolks didn't blow out ) all in all much better!

[MacEggs]

Those look amazing! Surprisingly, I have never tried those yet. 

I would like to see one cut in half. But, I'm guessing they're all gone. 

[1911Ron]

Those look amazing! Surprisingly, I have never tried those yet. 

I would like to see one cut in half. But, I'm guessing they're all gone. 

Yes

[MacEggs]

I am curious to know your recipe and method.
I know I could google it, but they are generally for fried or baked.
I just need to know the sausage mixture. i.e. amount or weight of sausage per egg.
I got the boiling and peeling eggs down. 

I want to try this very soon. Thanks. 

[1911Ron]

I am curious to know your recipe and method.
I know I could google it, but they are generally for fried or baked.
I just need to know the sausage mixture. i.e. amount or weight of sausage per egg.
I got the boiling and peeling eggs down. 

I want to try this very soon. Thanks. 

The first time we used a recipe that called for salt and pepper and a few other items, the second time we only put a Maple flavored rub, we liked the results better. That said we used Maple flavored sausage (2lbs of sausage) we divided the sausage into 8 equal parts, take one part pat flat, put you peeled egg on it and wrap, season (rub or other) to taste, smoke at desired temp (i did 250 for 40 min) till sausage is browned, once done eat plain or cut it up and dip in sauce of choice.

[HankB]

Another good application of the mini. I do moinks that way too. And I've smoked eggs on my mini.

I bet those would be good wrapped in bacon!   

[1911Ron]

Bacon, Brilliant!!   I have done moinks in the mini also.

[Idahawk]

Thanks for the inspiration , finally had time to make these myself !



I used the regular sausage and added sage , paprika , garlic powder, smoked garlic and cayenne  pepper, I hit them with bone dust and smoked with apple wood .

[MacEggs]

I, too, got inspired. Pulled out of the freezer some freezer burnt uncooked sausages.
2 hot Italian, and 2 mild Italian. Added some seasonings. Had just a smidge over 20oz.
Used XL eggs, and 4oz per egg - that is just the right amount.  Let them sit overnight in the fridge for about 19 hours total.

This was my first time, so, it was more of a trial.
Let me tell ya ... I will be making these again!  The last pic could become my new avatar. 

Thanks again for the inspiration!

[1911Ron]

Looking good guys!