Grilled Scotch Eggs with Herb Crust
British pub classic reimagined on the grill. Herb-crusted sausage-wrapped eggs with smoky BBQ flavors perfect for hearty lunch.
Ingredients
- 8 large eggs
- 500g ground pork sausage
- 1 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 2 eggs, beaten for coating
- 1/2 cup all-purpose flour
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for brushing
Instructions
Boil 6 eggs for exactly 6 minutes for soft yolks, then ice bath and carefully peel
Beat remaining 2 eggs in a bowl for coating
Mix breadcrumbs with herbs, garlic powder, salt, and pepper
Season sausage meat with salt, pepper, and mustard
Divide sausage into 6 portions and flatten each into thin ovals
Dust peeled eggs with flour, then wrap each completely in sausage meat
Dip wrapped eggs in beaten egg, then roll in herbed breadcrumbs
Preheat grill to medium heat and set up for indirect cooking
Brush Scotch eggs with oil and place on cooler side of grill
Cover and cook 25-30 minutes, turning every 8 minutes for even browning
Move to direct heat for final 5 minutes to crisp coating
Let rest 5 minutes before serving
Serve warm with mustard or hot sauce
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