1½ lbs. English breakfast sausage, uncased maple bacon BBQ rub to taste.Your favorite BBQ sauce *optional
Wood smoking chips, preferably maple, apple, cherry, or oak
1 cup Hollandaise sauce
1 tbsp. fresh dill, chopped or 2 tsp. dried
Sweet potato fries
Chili powder to taste
Using the side burner of your barbecue or the stovetop, bring a pot with just enough water to cover the eggs to a gentle boil over medium-high heat. You want more than a simmer but less than a full rolling boil. Gently lower the eggs into the water and arrange them in a single layer. If they do not fit, work in batches. Cover and gently boil the eggs for 5½ to 6 minutes for a runny yolk, 8 minutes for a solid yolk. When the eggs are done, use a slotted spoon to gently move them into an ice bath to cool.
While the eggs are cooling, divide the sausage into 4-ounce balls. Flatten the balls and season them with the maple bacon rub.
Peel the eggs carefully. Place each egg onto a seasoned sausage patty and wrap the sausage carefully around the egg, pinching to create a complete seal. Chill in the fridge while your barbecue preheats.
Fill a smoker tube or smoker box with wood chips. Remove one set of cooking grids and place the smoker tube or smoker box onto the sear plates and light the burner directly below. Preheat the grill to 250°F.
Place the eggs onto the cooking grids with a little space between them and the smoker box/lit burner. Close the lid and smoke for about 20 minutes.
After 20 minutes, open the lid of your barbecue and move the eggs, switching the ones further away with the ones closer if they didn’t fit in a row. At this point, you can begin to brush them with your favorite barbecue sauce. It will caramelize on the outside of the meat while they finish smoking.
After 40 minutes in total, remove the Scotch Eggs from your barbecue and allow them to rest for a few minutes before serving with some greens and sweet potato fries.