There is a local brew pub that we have been to in the past that has a Scottish egg as an appetizer. We have them every time we hit the bar. For those who don't know what a Scottish egg is, it goes as follows... A hard cooked egg peeled, rolled in flour, then covered in pork sausage and deep fried. It's sliced in half and served with a whole grain mustard. Yummy. This past summer I found the bacon explosion on someone's blog. It looked tasty and could be fun to try. So, it got me to thinking, how could I make it differently. So I figured lets combine one of my favorite bar foods with this bacon explosion. I made it back in late September for one of the Packer Game parties for the boys. Here it goes.

Scottish Egg Log

·                    2 pounds plain pork sausage

·                    2 pounds thick cut bacon

·                    4 hard cooked eggs, shells removed

·                    3-4 Tbs whole grain mustard

Start by making a 6 slice by 6 slice weave or lattice with the bacon strips.  Next place sausage on bacon weave and flatten out over the top of the bacon.  Shoot for a 1/4 to 3/8 inch thickness on the sausage layer.  Then, using a basting brush, paint on the mustard over the sausage.  Now cut the rounded ends of the eggs with a pairing knife.  The key here is to get the eggs to line up end to end.  Then lay the eggs end to end on one end of the sausage square and carefully roll the sausage around the eggs, shaping the sausage into a log, sealing any gaps. Now, wrap the bacon weave around the sausage log making it as tight as possible.  Place the log on a pre-heated grill / smoker and roast using in-direct grilling methods.  Keep the internal grill temp. as close to 250° as possible.   Roast the log for 2 to 2 ½ hours.  Remove log from grill and allow to rest for about 15 minutes.  Slice into ¾ inch pieces and serve with more whole grain mustard and a Blood Mary. Go Packers!!