Since not everyone has been exposed to this food, I decided to try it and take some pics. Originated in Scotland (sez the internet), Scotch Eggs are a favorite among hunters in southern states and at tail-gating events. Traditionally, a hard-cooked egg (shell removed) is coated with a thin layer of ground sausage mixed with bread crumbs. It is then dropped into a deep fryer until the coating is cooked. It may sound strange, but hey, it's sausage and eggs, right? Just more portable. I have only had them warm as an appetizer.
For the smoked version I skipped the bread crumbs. I flattened some sage breakfast sausage between sheets of wax paper coated with Pam cooking spray till it was about 1/8 - 1/4 inch in thickness.
Cut a rectangle of the sausage as wide as the short side of the egg and twice the length of the long side. Place the egg on it and flip it lengthwise into the blanket. Seal the sides and remove any excess from the bottom.
When you put them in the smoker, you should probably use a mesh rack because they tend to push through a bit on the open rack. I started with hard-cooked eggs that were quenched but still warm, sausage at room temperature, maple wood smoke at 250 degrees for two hours. Just eye-balled it; no good way to get a temperature probe involved. Good smoke flavor on the sausage tempered by the mildness of the egg. I couldn't really tell if the egg took on any smoke, I ate them too quickly.
Slice them open to serve as appetizers. Use a serrated edge on a good cutting board because the sausage coating tends to tear on the bottom.
If you serve this to someone who has never heard of it they will think you are a wizard.
P.S. Thanks for the help with the pix, Smokin', but I could not locate the button "full reply form" which you mentioned. I don't think it comes up if you start a new topic.