- Jan 25, 2011
- 11
- 10
I have always stuck with Bacon Explosion Fatties, but I decided to try something new. I picked up a pound of bulk Italian sausage, a pepper, onion, some cheese, and some pizza sauce. Not shown below is a pound of thick cut bacon.
In standard fatty fashion, I rolled out the sausage in a gallon size plastic bag, brushed a little pizza sauce on the inside, added the cheese and chopped veggies, then drizzled some more sauce. Rolled all that up and wrapped it in the weaved bacon mat. (one side note: I put the sausage in the freezer after I had it flattened in the plastic baggie for about 30 minutes. I think it made it just stiff enough to roll up better)
From here, the only place to go is to the smoker! It bathed in the pecan smoke at ~250 degrees for 4 hours and came out looking like this
The money shot!
It was delicious! Next time, I think some diced pepperoni and fresh mushrooms may find their way in there...
In standard fatty fashion, I rolled out the sausage in a gallon size plastic bag, brushed a little pizza sauce on the inside, added the cheese and chopped veggies, then drizzled some more sauce. Rolled all that up and wrapped it in the weaved bacon mat. (one side note: I put the sausage in the freezer after I had it flattened in the plastic baggie for about 30 minutes. I think it made it just stiff enough to roll up better)
From here, the only place to go is to the smoker! It bathed in the pecan smoke at ~250 degrees for 4 hours and came out looking like this
The money shot!
It was delicious! Next time, I think some diced pepperoni and fresh mushrooms may find their way in there...