Any BBQ lover can't ignore St. Patrick's Day, the Irish holiday. Because when it's time to BBQ, many find Irish roots to justify opening a beer.
Let him who has never opened a beer at 8 o'clock in the morning because the smoking room is on cast the first stone!
For Saint Patrick's Day we have therefore reconciled Ireland and Scotland for a BBQ recipe.
The production wanted to clarify that no one with red pigmentation was harmed in the making of this recipe.
Happy St. Patrick's Day and Happy BBQ!
Serving: 1
Cooking time: 15 minutes
Preparation time: 30 minutes
Ingredients:
(for 1 Scottish Egg )
-The meat of 2 sausages (They smoke good Irish Stew or Jamieson Smoked)
-2 large eggs
-1/4 cup flour
-1/4 cup plain breadcrumbs
- 1 tablespoon of Montreal dry marinade from BBQ Quebec
Preparation:
Soft-boiled eggs:
Place the egg in a saucepan. Add water until the egg is completely covered. Place on the stove over high heat.
When the water is boiling, remove the pan from the heat. Leave the egg in the boiling water for 5 minutes.
To stop the egg from cooking, place it under very cold water.
The Scottish Egg:
Remove the casing from the sausages and spread the sausage meat on a flat surface. Remove the eggshell and place the egg on top of the sausage meat.
Close the sausage meat around the egg to form an airtight sphere.
Dip the Scottish Egg in the flour and coat completely.
Continue by dipping the Scottish Egg into an egg that has been previously beaten.
Finish by dipping the Scottish Egg in the breadcrumbs to which the Montreal spices have been mixed.
Cooking:
Place the Scottish Egg in indirect cooking at 350 degrees F.
Cook until 165 degrees F internal (for about 1 hour). Be sure to take the temperature in the sausage meat and not in the egg.
Finish cooking by searing all sides of the Scottish Egg over direct heat.
Service:
Cut in half and serve over spinach salad and drizzle with BBQ sauce.
Psst: BBQ Québec’s Ketchot sauce goes perfectly with Scottish Egg!