This Smoked Quail Scotch Egg recipe, is inspired by Marcus Bawdon’s Scotch Eggs. The method is basically the same but with adjusted timings. Doing them in a smoker (or indirectly on the BBQ) really adds a great flavour you don’t normally experience or associate with Scotch Eggs.
You can pick Quail Eggs up at most supermarkets. I picked up a dozen from Tesco for around £2.50. For the sausage meat, I just used Tesco finest and actually didn’t add anything to it except BBQ rub. When making the larger Scotch Eggs, I have added Thyme and Worcester sauce to add some additional flavour. On occasion, I will also buy my favourite sausages and remove the skins to get at the meat.
Once you have your meat ready simply wrap the boiled eggs in the the sausage meat and compact into nice round ball. Make sure the ball is nice and smooth on the surface with no joins visble, otherwise you may find it splits when cooking. Cover with a rub and breadcrumb mix. I tend to use Panko breadcrumbs as I think they provide a nice crunch.
I usually prepare these in advance so will place them in the fridge until ready to smoke.
To serve, I do a simple salad of Lamb’s Lettuce with a home made sweet chilli and lime dressing. Finally, just scatter a few baby tomatoes over the lambs lettuce.