Scottish Eggs

Scottish Eggs 2.jpg


  • 12 medium eggs (hard boiled, without the shell)

  • 2 eggs (beaten) for egg wash dipping

  • 2 lbs pork sausage (breakfast sausage even better)

  • 3 cups breadcrumbs

  • 1 cup flower

  • 2 tsp dried minced onion

  • Salt and pepper


Mix sausage and onion. Sprinkle in salt and pepper.

Flatten mixture into patties and wrap around each hard boiled egg.

Roll sausage-coated eggs in flour then dip in egg wash. Roll each egg in bread crumbs.

Smoke at 250 degrees for 2 1/2 hours or until they are an even dark brown color.

Cool for at least 10 minutes, slice length wise.