Bacon Wrapped Stuffed Sausage Fatty - Bacon Explosion
This bacon wrapped stuffed sausage fatty tutorial is just what you need to wow your family. Also called a bacon explosion in some circles.
Ingredients
- 3 lbs quality thick sliced bacon
- 2 lbs ground breakfast sausage mild or spicy
- 8 oz Pepper Jack cheese slices
- 2 jalapeno peppers
- Jeff's original rub
- Jeff's barbecue sauce
- 2 gallon-sized ziplock bags
- 2 pieces of wax paper I 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 sausage 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!