Appetizers are one of my favorite parts of holiday celebrations! These smoked Scotch eggs can be prepped two days in advance of grilling and smoking, ideal for cutting down on holiday stress. Make them with your favorite BBQ rub and sauce.
Mix sausage with bbq rub. Divide sausage into 8 equal portions. Lay down a piece of plastic wrap and place a portion of the sausage on the plastic wrap. Flatten the sausage to 1/8” thickness and in a circular shape. Place an egg in the center and cover the egg completely with sausage smoothing out any seams. Wrap tightly with plastic wrap. Refrigerate for 1 hour or overnight. Repeat with all other eggs. (For a smaller quail egg size version divide into 16 portions).
Preheat grill to 180F. Smoke eggs for 1/2 hour. Then increase temperature to 350F. Grill until the temperature of the sausage reaches 150F, glaze with sauce and continue to grill until 160-165F (approximately 35-45mins). Remove from grill - slice and enjoy. Serve with your favorite holiday libation.
