Scotch Eggs Texas Style
Scotch Eggs Texas Style — when our friend Jason visited to deliver our new Green Mountain Jim Bowie grill/smoker, we decided to celebrate with an extra-special version of a classic. These are made with jumbo double-yolk eggs, a blend of hot and mild sausage, and chopped bacon. Patti used a generous half-pound of sausage per egg for a true Texas-sized serving. We served them with a mixed green salad for a hearty lunch.
- 6 jumbo eggs, hard cooked and peeled
- 1 ½ lbs. hot bulk sausage
- 1 ½ lbs. mild bulk sausage
- ½ lb. Applewood bacon, chopped and cooked until limp
- 1 tablespoon dried minced garlic
- 6 slices Applewood bacon (for wrapping)
- Combine the hot and mild sausage with the chopped bacon and dried minced garlic. Mix thoroughly and divide into six equal portions, shaping each into a flat patty.
- Enclose each hard-cooked egg completely with a sausage patty, smoothing the meat so there are no gaps. Wrap one slice of Applewood bacon around each sausage-covered egg.
- Preheat your grill to 350°F (174°C). Place the wrapped eggs directly on the grill grates and cook about 55 minutes, turning occasionally so they brown and cook evenly.
- Check the internal temperature of the sausage; when it reaches 165°F (73°C) — the U.S.D.A. recommendation for ground meat — the Scotch eggs are ready. Allow to rest briefly before serving.
We enjoy a weekly date night where we often cook outdoors on our Green Mountain Davy Crockett wood pellet grill/smoker, but sometimes we cook inside and still dine on the patio. Whether grilling or baking, the same basic principles apply: time and temperature. For these Scotch eggs we used the pellet grill at 350°F and cooked for about 55 minutes.
Scotch Eggs Texas Style
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes @ 350°F (177°C)
Grill: Green Mountain Davy Crockett Wood Pellet Grill/Smoker
Pellets: Use a mild fruit or hardwood pellet if you want a touch of sweet smoke; experiment to find the flavor you prefer.
Ingredients: Scotch Eggs Texas Style
- 6 jumbo eggs, hard cooked and peeled
- 1 ½ lbs. hot bulk sausage
- 1 ½ lbs. mild bulk sausage
- ½ lb. Applewood bacon, chopped and cooked until limp
- 1 tablespoon dried minced garlic
- 6 slices Applewood bacon (for wrapping)
Jumbo Double Yolked Eggs
Directions: Scotch Eggs Texas Style
Mix the hot and mild sausage with the chopped bacon and dried garlic. Shape into six patties, then wrap each patty around a peeled hard-cooked egg. Wrap one slice of bacon around each sausage ball. Preheat to 350°F (174°C) and place the Scotch eggs directly on the grill. Cook for about 55 minutes, turning occasionally to ensure even browning.
Use an instant-read thermometer to confirm the interior reaches 165°F (73°C). That temperature ensures the ground meat is safely cooked. Let them rest briefly before slicing and serving.
Note: Recipes are guidelines. While some dishes require strict technique, many grill recipes invite experimentation. Try different pellet blends to find your preferred smoke profile. At higher cooking temperatures (above about 250°F / 122°C) smoke flavor diminishes, so pellet choice matters most when cooking low and slow.
Wrap Sausage Patty around your Egg
Wrap With Bacon and Off To the GMG Davy Crockett
Scotch Eggs Texas Style
A Wood Pellet Grill Recipe
In the Smoke on the GMG Davy Crockett
Scotch Eggs Texas Style
A Wood Pellet Grill Recipe
Oven method: If you prefer to cook indoors, set your oven to 350°F (174°C) and follow the same timing and temperature guidance. A pellet grill behaves much like an oven in that you set a temperature and let it run; the main difference is the subtle smoke flavor from pellets when cooking outdoors.
Scotch Eggs Texas Style
A Wood Pellet Grill Recipe
Let’s Eat
About Our Recipes
We test recipes on a variety of grills — pellet, gas, charcoal, and wood — and aim for straightforward techniques that prioritize time and temperature. Many recipes translate well between grill types and even the oven. When cooking outdoors you gain additional flavor from smoke, but the fundamentals remain the same.
A recipe is an outline, not a rulebook. Adapt seasoning, smoke level, and cooking method to suit your taste. Enjoy the process, experiment with flavors, and make each dish your own.
Live your passion and do what you love.
Ken & Patti
Check Out Our Cookbooks
They are how-to barbecue picture books and include many recipes and techniques tested on different grills.
If you enjoy these recipes, consider supporting us by subscribing to our channels and checking out our cookbooks and store. Our thanks to the brands and tools that help make our cooking possible.