St. Patrick’s BBQ Scottish Egg recipe

Any BBQ fan can’t ignore St. Patrick’s Day, the Irish national holiday. This celebration includes lot’s of clover leaves and beers, which can easily fit with BBQ any time! After all, we all have Irish roots in ourselves when it comes time to drink beer. That’s why I’m going to serve up a tasty Scottish Egg recipe to make your St. Patty’s day amazing. 

 

What’s better on St. Patrick’s Day than drinking a good beer when the smoker is on, even if it’s only 8 in the morning? Trust me, nothing!

 

We’ve decided to mix Ireland and Scotland in a special BBQ recipe! So this isn’t exactly your classic scotch egg recipe baked. Call this your Scottish Egg recipe with a BBQ and Irish twist!

 

We’d also like to take this time to assure you that no redhead people were hurt during the making of this recipe. 😛

 

Happy St. Patrick’s Day and have a good BBQ!

 

Ingredients:

(For 1 Scottish Egg)

 

• The meat of 2 sausages (Irish Stew or Jamieson Smoked)
• 2 large eggs
• 1/4 cup of flour
• 1/4 cup of breadcrumbs
• 1 tablespoon House of BBQ Experts Montreal spice rub

 

Preparation:

 

Poached Egg:

 

1. Place the egg in a saucepan. Add water until the egg is completely covered. Cook it at high heat.
2. When the water is boiling, remove the pan. Leave the egg in boiling water for 5 minutes.
3. To stop the cooking, put it under very cold water.

 

The Scottish Egg:

 

1. Remove the sausage membrane and spread the sausage meat on a flat surface. Remove the shell from the egg and place the egg on the sausage meat.
2. Put the sausage meat around the egg to form a ball.
3. Dip the Scottish Egg in the flour and cover it completely.
4. Dip the Scottish Egg into an egg that has been previously beaten.
5. Finish by dipping the Scottish Egg into the breadcrumbs, which the Montreal spices have been mixed in with.

 

Cooking:

 

1. Place the Scottish Egg on the BBQ on indirect cooking at 350 F.
2. Bake up to 165 F internal (for about 1 hour). Make sure to take the temperature in the sausage meat and not in the egg.
3. Finish cooking by grasping all sides of the Scottish Egg over direct heat.

 

Scottish Egg Recipe: Time to serve it!

 

Cut the meatball in half and serve it with a spinach salad. Top it with a delicious BBQ sauce like our Ketchot sauce. It blends perfectly with the Scottish Egg!

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