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Smoked Scotch Eggs

We’ve never seen anything like these before! Thanks, Jef!


  • 4 Hard or soft-boiled eggs, peeled and cooled.
  • Couple ounces of flour.
  • 2 Raw Eggs, Scrambled.
  • 1 pound of pork sausage, quartered. (Your choice of flavor)
  • Bread Crumbs or Panko in a shallow bowl.
  • Non Food – 3” Squares of parchment paper x 4. Bradley Rack (Optional)


Roll a peeled hard-boiled egg in flower to lightly coat. Flatten 1/4lb of the sausage in the palm of your hand to create round puck about ¼” thick.

Place egg in the center and encase with the sausage making a solid ball, pinching and forming to seal. It will be about the size of a standard baseball.

Roll in the scrambled egg to coat the sausage and then immediately transfer to a bowl of bread crumbs and coat well, pressing the bread crumbs into the surface if necessary.

Place bread crumb coated ball on a square of parchment. Repeat for the remaining three Scotch Eggs. (Note: The parchment is to prevent the Scotch Egg from sagging between and adhering to the cooking grates while on the grill.)

Smoke at 250 degrees for one hour. If you want to crisp up the outer shell, turn your Grilla Grill up to 350 and smoke for an additional 15-20 minutes. Slice (in half or in quarters) and enjoy plain or with a drizzle of your favorite sauce. Or you can allow the Scotch Eggs to cool as they make a perfect portable high protein snack for camping, hiking a day at the beach or a picnic.

What Is a Smoked Scotch Egg?

Some egg dishes are fairly commonplace — scrambled eggs, deviled eggs, omelets. But BBQ scotch eggs? We were blown away by this creative recipe for smoked scotch eggs!

When we received Jef’s recipe for these truly one-of-a-kind grilled gems, we were excited to learn how to make smoked eggs, but we were also curious about the scotch egg’s history. A little Internet sleuthing uncovered that some folks think the scotch egg appeared on the scene sometime in Europe in the late 1800s. Today, it’s a treat enjoyed throughout the Americas.

As you can tell by this BBQ scotch eggs recipe, the scotch egg is basically a hard-boiled egg wrapped in some kind of protein. Though usually baked, scotch eggs that come off a low ‘n slow smoker take on a more robust, intense flavor. Plus, they are a great way to use up all those hard-boiled eggs sitting around after Easter!

How to Grill an Egg Using the Scotch Recipe as a Guide

We are all about experimenting here at Grilla Grills, which means we have thought up tons of ways to make BBQ scotch eggs using this recipe as a springboard. If you like the idea of creating scotch eggs but want to make substitutions, why not try some of these ideas:

  • Use a kind of ground meat other than sausage. Meats like chuck, venison, turkey and chicken work well. Heck, you could even try ground salmon, although you will probably need another meat as a binding ingredient.
  • Skip the scrambled eggs on the outside and choose a different type of breadcrumb mix. Panko works, but so could other types of crusty breads thrown in the food processor. Even cornmeal could work in a pinch.
  • Add some seasonings like your favorite BBQ rub to the outside for a finishing touch. You will get a nice kick of additional flavor that goes along with the smoky BBQ scotch eggs taste.

Making these for a tailgate party or picnic? Prepare several types of dipping sauce, such as homemade buttermilk ranch dressing or blue cheese.

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558 E. 64th Street
Holland, Michigan 49423