Scotch Eggs


  • 3lbs. Italian sausage
  • 12-18 eggs
  • 3 cups panko bread crumbs
  • 2 tbsp Colden's Freakin' Greek Rub


  • Bring a pot of water to a boil, then add the eggs and simmer for 6 minutes.
  • Add to a bowl of ice and allow to cool.
  • Peel the eggs and dry the well with a paper towel.
  • Take 3-4oz of sausage and shape into a thin patty.
  • Carefully wrap each egg in the sausage patty and seal tightly.
  • In a medium sized bowl combine the panko and Greek rub and roll the sausage wrapped eggs in the panko crumbs.
  • Place in the fridge for 30-45 minutes until well chilled.
  • Preheat recteq to 325℉.
  • Cook the Scotch eggs for 30-35 minutes until the sausage is fully cooked and the panko is golden brown.
  • Allow the eggs to rest for 5 minutes prior to eating.