BBQ Bacon Wrapped Scotch Eggs with Maple Mustard Baste
- Prep time: 60 min
- Makes: 6
- Cook time: 30-40 min
- Potassium*.500 mg
- Saturated Fat.14 g
- Fat.40 g
- Cholesterol.270 mg
- Carbohydrates.26 g
- Fibre.1 g
- Sugars.17 g
- Protein.29 g
- Sodium.1780 mg
|1||Thinly sliced Green Onion|
|1 and 1/4 pound / 570 g||Sausage Meat|
|3 clove||Minced Garlic|
|1/2 cup / 125 ml||Finely Diced Onion|
|1/4 cup / 60 ml||Chopped fresh Herbs|
|2 tbsp / 30 ml||Cornstarch|
|1 tsp / 5 ml||Smoked Paprika|
|1/2 tsp / 2 ml||Ground Black Pepper|
|1 tsp / 5 ml||Salt|
|2 tbsp / 30 ml||Scotch Whiskey|
|1 pouch||Burnbrae Farms EGGS2go! Omega 3 Hard Boiled 6 Pack|
|1/2 cup / 125 ml||Prepared Mustard|
|2 tbsp / 30 ml||Dijon Mustard|
|1/2 cup / 125 ml||Maple Syrup|
|1 tsp / 5 ml||chipotle hot sauce|
|6 sprig||Fresh Rosemary|
|1 cup / 250 ml||grated smoked Gouda cheese|
Remove the fresh sausages from the packaging and pat with paper towel to remove excess moisture. Using the tip of a sharp paring knife cut along the length of the sausage slicing through the casing. Using your fingers remove the casing from meat. Discard casing.
Place sausage meat into a medium sized bowl. Add minced garlic, diced onion and chopped fresh herbs. Add cornstarch, smoked paprika, black pepper and salt. Add the Scotch whisky and mix thoroughly. Divide the sausage meat mixture into 6 equal sized balls and place each onto a piece of parchment paper. Top each with another piece of parchment paper. Cover and refrigerate for 1 hour to allow the meat to cool and rest.
Remove eggs from packaging and gently pat with paper towel to remove excess moisture, set aside.
Remove the sausage meat balls from the refrigerator.
Using the palm of your hand or a heavy spatula gently press the sausage ball into a ¼ inch (.6 cm) thick patty. Remove the top sheet of parchment paper and discard. Wrap the sausage patty around 1 Burnbrae Farms hardboiled egg, making sure to completely envelop the egg.
Cover and refrigerate allowing the Scotch egg wrapped meatball to cool and firm. Repeat with remaining eggs and sausage balls
Take one and a half slices of bacon and gently run your fingers along the top side to stretch and lengthen the bacon. Wrap the half slice of bacon around the narrowest part of the Scotch egg. Take the full slice of bacon and wrap it around the rest of the egg, gently pulling and stretching the bacon to cover the entire surface of the Scotch egg. Make sure the bacon is tightly wrapped so it does not unravel, during cooking. Secure with toothpick. Repeat with remaining bacon and Scotch eggs. Cover and refrigerate for 4 + hours or overnight to allow the bacon to adhere to the Scotch egg.
In a bowl whisk together prepared and Dijon mustards, maple syrup and chipotle hot sauce. Take ½ cup (125 mL) of sauce and set aside for final sauce drizzle. The remaining larger amount of sauce will be used for dunking/basting.
Preheat grill to approximately 325-375°F (163-190°C) and set up for indirect cooking. Place the bacon wrapped Scotch eggs onto the indirect side of the grill evenly spaced. Place a sprig of fresh rosemary on top of each. This will add a touch of rosemary smoke to your eggs as they slowly grill. Cook for 30 to 40 minutes, turning occasionally and carefully until the bacon is almost crisp.
Next, baste each Scotch egg liberally with the reserved maple mustard sauce and return to the grill. Increase grill temperature to medium high 425-525 °F (218-274 °C) to allow the sauce to get hot and sticky and caramelize. Top each Scotch egg with 2 tbsp (30 mL) of shredded smoked Gouda cheese, close lid for 1 minute or until cheese is melted.
Remove from grill and allow to rest for a few minutes. Slice in half and serve with extra drizzle of maple mustard and garnish with some thinly sliced green onion.
Parchment paper cut into 12, 4-inch (2.5 cm) squares
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