I've been reading some of these fatty posts for a while now and I have to admit I was skeptical. I was concerned it would taste like a big overwhelming pile of grease but all the rave reviews convinced me that I had to try one for myself. I did it today. My wife had even more concern than me and even had a "just in case" meal stashed in the fridge.
Here are my ingredients: Johnsonville Beer style bratwurst (1lb), Krakow deli ham, Swiss Cheese, red pepper(from my garden), Onion, Mini Portabella mushrooms, and spinach, and the ever important bacon.
Sausage, ham, and cheese. Swiss cheese with no holes? Go figure.
After reading many of the posts here I really felt I needed to saute the onions. I added the pepper as well. I used olive oil and I seasoned with black pepper and Goya seasoning(an old simple favorite). I didn't use any other seasoning because the ham was a bit salty and the bacon would add salt for sure. I also did not want to hide the bratwurst seasoning.
After this picture I finised the mushrooms and added a good pile of spinach in the middle and also diced up some more mushroom and put that on the last pile of spinach. I then used a cutting board to compress the ingredients.
I rolled that puppy up and wrapped it in bacon. I threw it on my Cook N Cajun for two hours and used hickory chips.
My wife and daughter insisted on watching when I cut it. It smelled great by the way.
Finally the money shot!
My wife roasted potatoes in the dutch oven and I steamed the rest of the spinach which I added mushrooms fried in butter and garlic. I have been told that I will be making this again. A very nice change of pace and some good dinner variety. Thanks for the influence all ye Fatty Smokers!