This recipe is super easy and delicious.  It makes the perfect hors d’oeuvre for a brunch or morning event.


Pork Rub

Sweet and salty work together with a little more heat make this not only a great pork rub but also a perfect all purpose rub from the 2016 World Championship BBQ team Montana Outlaw BBQ. Small: 7.4 oz | Large: 13.9 oz

Scotch Eggs

Very simple and perfect for a morning event or brunch.
Course Breakfast
Cuisine British


  • 6 Soft boiled eggs
  • 1 lb Spicy breakfast sausage divided into 6 equal parts
  • Montana Outlaw BBQ Pork Rub
  • Maple syrup
  • Cayenne powder


  • Peel soft boiled eggs.
  • Cover each egg in equal amounts of sausage.
  • Lightly sprinkle each with Montana Outlaw BBQ Pork Rub.
  • Wrap each scotch egg individually in foil, and refrigerate overnight (this helps solidify the fats in the sausage insuring they don't fall apart).
  • Place scotch eggs in smoker at 300° for approximately an hour, until the sausage reaches an internal temperature of 170°.


Keyword Eggs, Sausage, Scotch Eggs