This bacon wrapped stuffed sausage fatty tutorial is just what you need to wow your family. Also called a bacon explosion in some circles.
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Author Jeff Phillips
Ingredients
3lbsqualitythick sliced bacon
2lbsground breakfast sausagemild or spicy
8ozPepper Jack cheese slices
2jalapeno peppers
Jeff's original rub
Jeff's barbecue sauce
2gallon-sized ziplock bags
2piecesof wax paperI use parchment paper
Instructions
Start by prepping your vegetables and doing any slicing, cleaning, chopping ,etc..
Make a bacon weave on a piece of wax or parchment paper that is 7 slices by 6 slices. Weave them so they interlock and it forms a blanket of bacon.
Sprinkle some rub on the top of the bacon weave and set aside.
Place 1 lb of bacon into a gallon-size zip top bag and press it out flat. Snip off a small piece of the corner of the bag to avoid air bubbles.
Use a sharp knife or scissors to cut and remove the top side of the zip top bag.
Flip the flattened sausage over onto a piece of wax or parchment paper.. you can also just leave it on the plastic if you prefer.
Add the stuffing by layering on spinach, cheese, onions, peppers, egg slices, etc.
Use the plastic or was paper under the flattened sausage to help you roll it up. Do not roll up the plastic, continually pull it away as the sausage rolls.
Move the stuffed, rolled up sausage onto the edge of the longest side of the bacon weave.
Use the wax or parchment paper to help you roll the weave over the sausage roll making sure to continually pull the paper away as the weave is rolled up.
Set up your smoker for cooking at 225-240°F with indirect heat. I prefer to leave the water pan dry for these to encourage the bacon to crisp up better.
Smoke cook for 2.5 to 3 hours or until the internal temperature reaches 160°F.
Let them rest for about 10 minutes then slice about ½ to ¾ inch thick using a sharp knife.
Great on sliders or as a side for fried eggs at breakfast!