What could be more enticing than pork sausage rolled around a core of crispy bacon, then wrapped by a woven mat of more bacon, slathered in barbecue sauce and then smoked in a barbecue? This recipe has gotten so much attention to it's inventors, that their blog is written up in the New York Times, listed in StumbleUpon and on the front page of Digg.com!
Instructions
1. Lay out a piece of Tin Foil and begin a basket weave of thick bacon strips until you create a flat sheet of 5X5 (that's five pieces one way and five pieces the other) woven bacon strips. Wimpy thin-sliced bacon won't cut it here - you need the expensive thick-cut wide slices. If you are using thin, narrow bacon strips, double them up. Take the BBQ seasoning and sprinkle it liberally across the bacon slices.
2. Clearly you are a pork lover if you've started to make this fatty nightmare, so ignore the nay-sayers and make it a good artery bursting cholesterol party. Now that we have a bacon mat, lets add the two pounds of ground pork sausage on top of it.
3. Now you get to use the second round of bacon in another layer by cooking up the remaining bacon in your favorite way. Cook it up the way you like it and cut it up into bacon bits small enough to pop into your mouth. Now sprinkle the cooked bacon pieces across the layer of uncooked ground pork sausage and add a healthy slathering of BBQ sauce on top.
4. Now, separate the layer of bacon bit covered uncooked sausage from the lower layer of uncooked bacon and roll it up in a log around that center of BBQ sauce covered . Don't include the weaved bacon in your roll, just the in the center. Seal up the ends by pinching it together to keep the barbecue sauce and bacon bits inside the sausage roll-up.
5. Now that you're all fired up, get your smoker ready to go by heating to 225 degrees so it's ready to cook your finished bacon explosion after the final step here. Roll the bacon weave around the uncooked sausage roll, starting on one end and carefully wrapping to the other end. Place the seam on the bottom to help keep it from separating. Sprinkle more BBQ seasoning on the outside of the roll.
6. Carefully place the roll in the smoker and cook for about two to two and a half hours. This is likely to test your patience as you smoke it and smell the bacon and sausage barbecue roll start to cook. It should take about an hour for every inch of thickness of the roll.
7. Resist the temptation to start gnawing on the roll once it comes out of the smoker, you've still got one step to go before it's finished! Carefully coat the cooked roll of sausage by brushing on more BBQ sauce and you're done. Slice the roll into rounds and serve them up sausage patty style. You'll see the cooked bacon in each round. Enjoy!
Tags: bacon bits, bacon strips, cooked bacon, pork sausage, bacon your, , five pieces