Call it a bacon wrapped fatty or a bacon explosion but the bottom line is that these baby's are one of the best things since sliced bread. I have discovered that making them miniature sized just ups the ante on awesomeness!
Course Appetizer
Cuisine Hot Smoking
Prep Time 1 hourhour
Cook Time 1 hourhour
Total Time 2 hourshours
Servings 6
Author Jeff Phillips
Ingredients
½lbground breakfast sausage
1lbGround chuck80/20
1lbBacon1 strip each
3TBSJeff's original rub
¼cupJeff's barbecue sauce
Pizza Filling
1tspMozzarella cheeseshredded
¼tspRed onionminced or diced
4piecesPepperoniminis
5drops Franks Red Hot Original
Instructions
Combine the ½ lb of ground sausage with the 1 lb of ground chuck in a large bowl with your hands but don't over mix.
Make a 1.5 inch meat ball in your hand then flatten it into a sort of boat in your hand.
Place your filling ingredients into the boat. These work best if you don't overfill.Note: I used a pizza filling for these but you can fill them with any combination of cheeses, meat, vegetables, etc. to make your own themes. (more filling ideas in the full text instructions above)
Fold the ends of the boat together and pinch edges to seal
Form into shape by rolling the sausage in your hand
Wrap an entire piece of bacon around the filled sausage
Sprinkle the top and sides with Jeff's original rub
Smoke at 275°F for about 1 hour
You can also smoke them at 225°F but they will take approx. 2 hours.
When they reach 160°F, they are finished and ready to eat.