Bacon Laced Sausage Fatty

By tjberens

My favorite breakfast version of a recipe that's been floating around the internet and smoked meat forums for years. The smoky flavor makes this recipe, but the coolest thing is the flexibility. Try making a Healthy Fatty by using turkey sausage, turkey bacon, spinach, arugula, etc. How about a Lunch Fatty or Appetizer Fatty by switching to ground beef/bison. Try different cheeses, sauces, rubs, spices, and veggies. Either way, they are simply delicious and you will make them time and time again. Let your imagination run wild!!
You can watch a great video by the BBQ Guys on weaving the bacon at:
www.youtube.com/watch?v=3LqwKMpCqyg

Ingredients

• 1 lb sliced bacon
• 1 lb breakfast sausage
• 6 slices Pepper Jack cheese
• 1 Green Pepper(diced)
• 1/2 medium Onion(diced)
• 1 Jalapeno Pepper(diced)
• 1/2 cup rib/brisket rub
• 8 oz BBQ sauce
• 3 18" pcs wax paper(I like parchment paper)
• The rubs and BBQ sauce are my own recipes. "Off the shelf" versions work just as well.

Details

Servings 5
Adapted from smoking-meat.com

Preparation

Step 1

Prepare your smoker(225-250 degrees and smoke flowing).
The weave requires 13 slices of bacon. Fry the rest, drain, crumble, and set aside.
Chop the jalapeno, green pepper, and onion; set aside.
Weave the bacon into a square just like making a basket on 1 pc of the wax paper. Generously sprinkle the rub on the bacon weave and set aside.
Place the sausage between 2 pcs of wax paper and using a rolling pin, roll into a square roughly the size of the bacon weave. Remove the top pc of wax paper.
Brush 3/4 of the BBQ sauce onto the sausage.
Place the 6 slices of cheese to cover about 2/3 of one end of the sausage square.
Spread the chopped veggies and crumbled bacon onto the cheese.
Tightly roll the sausage removing the wax paper as you go.
Gently lift the roll and place on one end of the bacon weave.
Roll the bacon weave around the sausage removing the wax paper as you go.
Brush with the rest of the BBQ sauce.
Place directly on the grate in your smoker.
Cook for 2-3 hours or until internal temp reaches 165 degrees.
Remove and let rest for 10 minutes. Cut into 1/2 " slices, serve by itself with eggs and potatoes, on a biscuit or english muffin.