Scotch Eggs

Boil and peel your eggs and set them aside. Divide your sausage into ¼ pound balls and flatten out. I find that if you flatten out the sausage it goes around the egg a little easier. Have a bowl of water so you can dip your hands in it to just moisten. When you are forming your sausage balls the meat won’t stick to your hands if they are damp.Tip: A ¼ measuring cup works well for measuring the meat.Press the sausage around the egg making it as tight as you can without crushing the egg. Wrap it with a strip of bacon. You don’t need anything to hold the bacon, it will stick by itself. Now, take your Popsicle stick and push it into the meatball and firmly into the egg. You are ready for the grill. I like to smoke these 30 minutes before I turn the heat up to 350 degrees (177c) for 30-40 minutes. You can skip the 30 minute smoke if need be. But, it will add another layer of flavor.