St. Patrick’s Scottish Egg | BBQ EXPERTS
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Scottish Egg, St. Patrick’s Scottish Egg

St. Patrick’s Scottish Egg

Any BBQ fan can’t ignore St. Patrick’s Day, the Irish national holiday. This celebration that includes lot’s of clover leaves and beers can easily fit with BBQ time! Afterall, we all have Irish roots in ourselves when it’s time to drink a beer.

What is better on St. Pat’s Day than drinking a good beer when the smoker is on, even if it’s only 8 in the morning? Trust me, nothing!


For the occasion, we have decided to mix Ireland and Scotland in a special BBQ recipe.


You must know that no redhead people were hurt during the making of this recipe. 😛


Happy St. Patrick’s Day and good BBQ!



(For 1 Scottish Egg)

  • The meat of 2 sausages (Ils en fument du bon Irish Stew or Jamieson Smoked)
  • 2 large eggs
  • 1/4 cup of flour
  • 1/4 cup of breadcrumbs
  • 1 tablespoon Montreal BBQ Quebec spices




Poached Egg:


  1. Place the egg in a saucepan. Add water until the egg is completely covered. Cook it at high heat.
  2. When the water is boiling, remove the pan. Leave the egg in boiling water for 5 minutes.
  3. To stop the cooking, put it under very cold water.


The Scottish Egg:


  1. Remove the sausage membrane and spread the sausage meat on a flat surface. Remove the shell from the egg and place the egg on the sausage meat.
  2. Put the sausage meat around the egg to form a ball.
  3. Dip the Scottish Egg in the flour and cover it completely.
  4. Dip the Scottish Egg into an egg that has been previously beaten.
  5. Finish by dipping the Scottish Egg into the breadcrumbs to which the Montreal spices have been mixed.




  1. Place the Scottish Egg in indirect cooking at 350 degrees F.
  2. Bake up to 165 degrees F internal (for about 1 hour). Make sure to take the temperature in the sausage meat and not in the egg.
  3. Finish cooking by grasping all sides of the Scottish Egg over direct heat.




Cut the meatball in half and serve it with a spinach salad. Top it with a delicious BBQ sauce like our Ketchot sauce that blends perfectly with the Scottish Egg!


Written by Tony Bélanger