Scotch Eggs

□ 6 hard or soft boiled eggs, peeled. Hard or soft boiled to preference.

□ 1-1.5 pounds loose sausage or pre-seasoned loose sausage.

□ Favored pork seasoning, to taste, optional.

□ Small bunch (4-6) of spring onions, sliced/chopped.

□ 1 sleeve of Ritz crackers, crushed in a Ziplock bag.

□ Small bunch of fresh Parsley, chopped/minced.

□ Pinch of Salt, Pepper and Garlic Powder.

□ Small bowl or mug of water to help with wrapping the sausage around the eggs.

 Heat Big Green Egg grill to 350° with the Convector in place, and grid on top of the Convector. Indirect heat cooking.

 Mix together in a bowl the sausage, favored seasoning and spring onions.

 In the Ziplock bag of Ritz crackers add the minced/chopped Parsley—make sure the Parsley is dry first. Add the Salt, Pepper and Garlic Powder to the cracker mixture. Mix well in the bag.

 Spray lightly a round pizza pan that fits the Egg.

 Separate the sausage into 6 equal parts, roll into a ball and press into a thin patty.

 Wrap each sausage patty around each boiled egg. Use the bowl of water to help keep the sausage from sticking to fingers.

 Roll each sausage covered egg in the cracker mixture. Place each egg on the round pan.

 Bake on the BGE at 350° for 30-40 minutes. Halfway through, check on the eggs, and turn them for even browning.

 Serve with honey mustard, horseradish sauce or Irish tomato jam, optional.