My 16 year old son wanted to have his birthday celebration over brunch on Sunday morning. I figured it this called for making a fattie that would go good with eggs and biscuits.
Started with the 1 lb breakfast sausage, stuffed it with spinach, garlic, onion, red pepper, black pepper, and provolone cheese, wrapped in 1 lb of bacon.....of course. Did 3 of those
Smoked on my CharGrill pellet smoker for 2.5 hours until they were all 160-165F.
They are not resting. Will slice tomorrow morning and throw in a skillet to warm the up and sear them on each side.
This will go great with my over easy eggs, coffee, and biscuit.
Then a nap