Have been wanting to try these for a while now..
Got some beautiful Medieval style sausages from Old Spot Farm (local to us in Piltdown, Sussex.
Parboiled 4 eggs - roughly 6 minutes just on the boil. Then plunged into iced water and straight into the fridge for a couple of hours.
Before the next stage - the eggs need de-shelling (seems obvious doesn't it...)
Opened up two sausages per egg - mixed up the meat and flattened out into a round.
Dusted some Barts green jalapeno chilli powder on one side.
Laid the egg into the middle of the meat and then shaped it up and around the egg - smoothing the meat to ensure NO gaps are left
Rolled the meat/egg ball in beaten egg - dipped in bread crumbs and repeated.
Placed the bread crumbed meat/egg ball on cling film and wrapped - back in the fridge for 15 minutes.
Lit the 37cm WSM with a single small chimney of Weber briquettes and added cherry wood for smoke.
Once up to temp (125c/250f) I added the balls and smoked for 90 minutes. (possibly could have been slightly less, but making sure the sausage meat was cooked.
