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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Scotch Eggs on the Egg

This is the first time I've posted a cook. We usually eat late, and my husband might not be too pleased if I held up dinner to take photos and plate carefully. But I made these in the afternoon. Although a bar snack in Britain (and usually deep fried), these are good for breakfast or lunch. Most recipes use a pound of sausage for four eggs, but I didn't want that much meat. 

Use any sausage you like or get something mild and spice to your taste. Divide into six equal portions.

Put six LARGE eggs in a sauce pan, cover with water and boil for 3 minutes. Put in ice water.

Carefully peel the eggs (they are soft boiled and a bit fragile). Smash a portion of the sausage thinly in an oval and enclose the egg. 

Cooked indirect at 350 for an hour on a mini. 

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*******
Owner of a large and a beloved mini in Philadelphia

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