Mini BBQ's Scotch Eggs are a great showstopper and make a great Nibble/ Snack. Roll them in Oats, add Black Pudding, wrap them in bacon, the choice and possibilities to get creative are great fun.
- Sausage Mix- 200g
- Black Pudding- Small Chub or 2 slices
- Black Pepper- Ground
- Lardons- 200g
- Quails Eggs - 12
- Rolled Oats- Bowl of
- Panko Bread Crumbs- 2 Table spoons
- Rub- such as Hot and Hostile
- Streaky Bacon- 1 pack
- Egg- 1 for egg wash.
Bring a pan of water to the boil, and gently add the quails eggs and boil for 2 min 30 seconds, before popping into iced water for 5 mins.
Peel the eggs a bowl of cold water then pop them in a dry bowl.
Pop the sausage meat in a large bowl, and mix in the lardons (if there's big chunks chop it finely- but you want the fat)
Season well with Black pepper and a pinch of Salt.
If you want to add Black Pudding, crumble that into the bowl, or split the mix and do Half and Half with black Pud.
Divide the mix into 12 balls. Place the ball in the palm of your hand and squash it flat so its about 1/2" thick.
Pop a quails egg in the centre and close your fingers around it encapsulating the egg, Pinching the mix together on top and rolling gently to be evenly round.
Do the batch.
Crack the egg into a bowl and beat it together
In another bowl Mix the Oats, Panko breadcrumbs and a teaspoon of your rub.
Roll the Sausage balls in the egg wash then into the oaty mix. and set to the side, do the batch, then repeat to double coat the balls.
If you want you could wrap half in Streaky bacon instead of the oats.
Set your Traeger to smoke (225F/ 103C) and smoke them for 30 mins.
Crank it up to 400F/ 205C to crisp up the outer coating/ bacon.
Cook till the sausage mix is cooked (75C) be careful when probing as you don't want to pierce the egg..
You can fry up a wee quails egg as a little hat/ for a bit of show.
Let them slightly cool and serve.