On a whim yesterday decided to do a fattie, had done a cordon bleu and a stuffed flounder but wanted to try a ground meat type, off to the store and ended up with hot and mild italian sausage, escarole, for you not familiar, a green not as bitter as collards, some shredded mozzarella and smoked provolone mix, squeezed two hot and three mild out of casings, put some olive oil in a pan andd garlic and half an onion chopped till translucent then then washed and dried escarole in the pan with some stock, covered and wilt the escarole down, put that in a stainless bowl, no time for fridge to cool so set that in another bowl of water and ice, rolled out the sausage in the fridge to firm, applesmoked bacon weave, layed the escarole, garlic, onion on the sausage and covered with the cheese, rolled, wrapped, chilled, got the smoker going and did it over applewood with a very light smoke at 250-270 for about 2 1/2, had to crisp the bacon in the broiler as the internal was 165, curled pieces of bacon was because it was too damn big and did not want to lose the cheese so a bit extra on one end, flavor was great, could taste all elements and the sausage had just enough heat to it
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