Giant Smoked Scotch Eggs | Angus & Oink
8 – 10 of your favourite sausages (I used A&O’s Kielbasa) 4 thick slices of your favourite black pudding (I used my butcher’s own) 16 slices of dry cured,
Ingredients
- 4 large, free range eggs
- 8 – 10 of your favourite sausages (I used A&O’s Kielbasa)
- 4 thick slices of your favourite black pudding (I used my butcher’s own)
- 16 slices of dry cured, smoked bacon
- A few tbsp of your favourite rub
- A few tbsp of your favourite BBQ sauce for glazing
- Some cling film for shaping your sausage meat
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