Smoked Bacon Wrapped Sausage Fatty: Ham n’ Cheddar
Ground sausage stuffed with cheese, meats, vegetables and other ingredients then wrapped in bacon and smoked? In the barbecue world this has come to be known as a “Fatty” and in this recipe, I give you my ham n’ cheddar version.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 6 -8 1x
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Units
Scale
- 2 lbs ground breakfast sausage (((Jimmy Deans, JC Potter, etc.)))
- 1 lb original or thin sliced bacon (((16 slices approx.)))
- 1/2 lb ham ((, diced into quarter inch pieces))
- 1.5 cups sharp cheddar ((, grated))
- Jeff’s original rub recipe
- Jeff’s original barbecue sauce
- Foil and/or wax paper
Instructions
- Make a bacon weave with 8 horizontal strips and 8 vertical strips on a large piece of foil. It should end up being about 12 inches by 12 inches.
- Season the top of the bacon weave with Jeff’s original rub recipe.
- Place the bacon weave in the fridge to firm up.
- Place 2 lbs of ground sausage into a zip top bag.
- Flatten the sausage inside the bag until is of equal thickness.
- Use scissors to cut along the seams and remove the top layer of the plastic bag.
- Season the top of the sausage with Jeff’s original rub recipe.
- Lay the flattened sausage onto the bacon weave with the top edge about 3 to 4 inches from the top edge of the bacon weave.
- Place ½ lb of diced ham and 1.5 cups of sharp cheddar cheese onto the flattened sausage. Leave about 2 inches at the top and bottom and 1 inch on the sides.
- Season the ham and cheese with Jeff’s original rub recipe.
- Using the plastic like a sushi mat, roll the sausage and stuffing into a roll and onto the bacon weave.
- Seal the ends of the sausage roll with more sausage to keep the cheese and ham from falling out during the cooking process.
- Using the foil like a sushi mat, wrap the bacon weave around the sausage roll.
- Wrap the roll tightly in foil.
- Place the wrapped sausage roll in the fridge to firm up for at least an hour or overnight.
- Season the outside of the bacon with Jeff’s original rub recipe.
- Setup smoker for cooking at 225-240°F using indirect heat.
- Place bacon wrapped sausage roll onto smoker grate or use a baking sheet, Weber grill pan or Bradley rack to make it easier.
- Smoke cook for 3 hours or until the inside of the meat reaches 160°F.
- Glaze the outside with Jeff’s original barbecue sauce if desired and let it continue cooking for about 10 minutes to glaze the sauce.
- Remove from the smoker and let it rest for 10 minutes.
- Slice and serve.