1Place eggs in a small saucepan and cover with cold water.
2Bring water to a boil.
3Cover pan with lid, and reduce heat. Simmer for 12 minutes.
4Transfer eggs to bowl and rinse under cold running water until eggs are no longer warm.
5Drain and reserve in refrigerator.
Step 2: SCOTCH EGGS DIRECTIONS
1Preheat smoker to 250° degrees Fahrenheit/120º Celsius.
2Combine pork sausage, garlic, parmesan cheese, and Rub Some Butt BBQ Seasoning in the mixing bowl.
4Divide mixture into 4 equal parts, and roll each into a ball.
5To form the Scotch Eggs, flatten a ball and place a peeled egg into its center and press the sausage around the egg until you have completely cover the egg. The thickness of the sausage layer should be uniform.
6Repeat steps 5 and 6 with the remaining sausage balls and hard boiled eggs.
7Place the Scotch Eggs on a tray and dust well with the granulated garlic.
8Place each Scotch Egg in the smoker and cook for approximately 2 hours, rotating as needed so they brown and cook evenly.
9Transfer to a platter and serve immediately or chilled the following day.
Refrigerated hard-boiled eggs that are made a day or two ahead of time will peel more easily.
You can substitute the same amount of another grated dry cheese like Romano or Manchego for the Parmesan cheese in the recipe.
Sausage blends vary in fat content so if you feel that your sausage blend is drying out you can lower the heat level to 200º Fahrenheit/9º5 Celsius and adjust your smoking time as needed.
Scotch Eggs are usually served cold. After cooking, transfer to a plate and cool them down in the refrigerator. Cover with plastic wrap. They will keep up to 3 days in the refrigerator.
Aluminum saucepans react negatively with vinegar or citrus juices and produce off flavors. Use stainless steel pans or enameled pans wherever possible.