Admittedly, at first glance scotch eggs seem a bit curious. At first bite, they taste insanely delicious. If you've tried scotch eggs before then you know what all the hype is about. Rumor is that they were invented by a London-based food purveyor as snacks for wealthy travelers back in 1738, inspired by an older Indian dish. Traditionally, scotch eggs are deep-fried but we gotta say that we're quite partial to the flavor imbued by smoking and baking these sausage-covered egg delights.
PREP TIME: 15 minutes, plus 1 hour to rest in the fridge
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Apple or Pecan
1/2 cup all-purpose flour
4 teaspoons Traeger Pork and Poultry Rub, or your favorite rub, divided use
4 hard-cooked eggs, peeled
1 pound seasoned sausage, such as Jimmy Dean or Bob Evans
1 raw egg, beaten, in a shallow dish
1 cup dry bread crumbs, plus more if needed, in a shallow dish
1 cup mayonnaise
1/4 cup Dijon-style mustard
Leaf lettuce for the serving plate
Pickles for serving (optional)
Combine the flour and 2 teaspoons of the Traeger Pork and Poultry Rub in a small shallow dish. Set up a breading station in the order of F.E.B. - Flour, Egg, Breadcrumbs.
Wet the eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval.
Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.
Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs.
Refrigerate the eggs, uncovered, for 1 to 2 hours. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the eggs on the grill grate and smoke for 1 hour.
Remove from the grill and set aside. Increase the grill temperature to 375 degrees. When the grill reaches the set temperature, return the eggs to the grill grate and bake for 30 minutes.
Let cool for a few minutes, then slice each egg into quarters with a sharp knife.
While the eggs cool, combine the mayonnaise, mustard, and remaining 2 teaspoons of Traeger Pork and Poultry Rub in a small mixing bowl.
Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and if desired, pickles. Make sure you chow down while they're still warm!