This Smoked Quail Scotch Egg recipe is inspired by Marcus Bawdon’s Scotch Eggs. The method is basically the same but with adjusted timings. Doing them in a smoker (or indirectly on the BBQ) really adds a great flavour you don’t normally experience or associate with Scotch Eggs.
You can pick Quail Eggs up at most supermarkets. I picked up a dozen from Tesco for around £2.50. For the sausage meat, I just used Tesco finest and actually didn’t add anything to it except BBQ rub. When making the larger Scotch Eggs, I have added Thyme and Worcester sauce to add some additional flavour. On occasion, I will also buy my favourite sausages and remove the skins to get at the meat.
Once you have your meat ready simply wrap the boiled eggs in the sausage meat and compact them into a nice round ball. Make sure the ball is nice and smooth on the surface with no joins visible, otherwise you may find it splits when cooking. Cover with a rub and breadcrumb mix. I tend to use Panko breadcrumbs as I think they provide a nice crunch.
I usually prepare these in advance so will place them in the fridge until ready to cook.
To serve, I do a simple salad of Lamb’s Lettuce with a homemade sweet chilli and lime dressing. Finally, just scatter a few baby tomatoes over the Lamb’s Lettuce.
Smoked Quail Scotch Eggs
- 12 Quail Eggs
- 700 g Sausage Meat
- 2 tsp Favourite BBQ Rub
- 80 g Panko Breadcrumbs
- Start by bringing a pan of water up to the boil and then carefully place the Eggs in the pan.
- If you want the yolk to be runny, boil the eggs for around 2 minutes (a little over will be fine).
- Before you start cooking your eggs, prepare a bowl of cold water. When your eggs are ready to remove from the boiling water place directly into the cold bowl of water. This will help you when you come to peel your eggs.
- Next prepare your sausage meat whilst the eggs cool. Slice the skins from the sausages and place the sausagemeat in a bowl. You do have an option of saving some time here by buying the sausagemeat.
- Add a little of your favourite rub to the sausage meat and mix in well.
- Back to the eggs. This bit can be a bit fiddly. Remove the eggs one by one from the bowl of cold water and gently peel. To start this off I gently tap one side with a teaspoon and then start to peel. I try to get under the skin of the egg which helps pull larger pieces of the shell off. Repeat for all the eggs.
- Take a good chunk of the sausage meat and flatten in your palms until around 5mm thick and roughly circular in shape. Gently place a peeled egg in the centre of the flattened sausage meat and gently wrap the edges up and over the egg. Keep working the sausage meat until the egg is fully covered and then gently roll and compress the ball until there are no joins visible. Make sure you do this step thoroughly to prevent your eggs from opening up / splitting.
- Once you have wrapped all the eggs in the sausage mixture, empty the panko breadcrumbs into a bowl and roll each egg in the breadcrumbs and then place on a baking tray.
- To cook get your BBQ to around 150-200°C and cook on a baking tray, indirectly for around 20 minutes. Move them briefly to the direct heat to brown and crisp up. When cooking over direct heat make sure you keep a careful eye on them so you don’t burn them. Also, add some wood chunks or chips to add that extra smokiness into the eggs.