Smoked Bacon and Sausage Flatty
A flat layered sausage dish filled with peppers, onion, cheeses and barbecue sauce, topped with a bacon weave and smoked.
Servings 8 servings (estimated)
Ingredients
- 2 lbs ground pork breakfast sausage
- ¼ cup green bell pepper diced
- ¼ cup red or yellow bell pepper diced
- ¼ cup onion diced
- ⅓ cup sharp cheddar cheese grated
- ⅓ cup mozzarella cheese grated
- 1 lb bacon thinly sliced
- Jeff's barbecue sauce for filling and glazing
- Jeff's original rub as needed
- pepperoncini rings optional
Instructions
- Flatten each 1 lb portion of sausage inside a gallon-size zip-top bag. Snip the bottom corners to release air, then cut away the top plastic, leaving the sausage on the bottom sheet.
- Place one sausage layer on an approximately 18 x 18-inch sheet of parchment and remove the plastic.
- Distribute peppers and onion over the sausage, drizzle with barbecue sauce and add both cheeses and optional pepperoncini rings.
- Place the second sausage sheet on top, align the edges and remove all remaining plastic. Season the top generously with rub.
- Weave bacon strips over the top and brush with barbecue sauce.
- Prepare the smoker for about 240°F using cherry wood or pellets. Carry the flatty on a rack or support the parchment with a baking sheet, then place the rack or parchment on the smoker grate.
- Provide a way for grease to drain, including small holes at the parchment edges, and use a drip pan where practical. Smoke 2 1/2–3 hours until the sausage reaches at least 165°F.
- Slice like a cake with a sharp knife and serve, especially with eggs, potatoes and toast.
Notes
Equipment: two gallon-size zip-top bags, parchment paper and a rack or baking sheet for transport. The original article suggests cooking a little hotter for crisper bacon, but no higher than 275°F. Serving yield and preparation time are not stated. Serving estimate assumes breakfast portions served with eggs, potatoes or toast.