Very simple and perfect for a morning event or brunch.
- 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°.