Saturday, January 17, 2015

Bacon explosion!

Imagine, if you will, a woven placemat of bacon.  Now, season that with your favorite BBQ rub.  Take two pounds of ground pork sausage and flatten out to fit on to of the bacon mat.  

Take a package of bacon, cooked however you like it, chop it up, and put that on to of the sausage.  Drizzle your favorite BBQ sauce on the bacon.  Add some more BBQ rub on top of that.

Now roll the sausage away from you, tightly, leaving the bacon mat alone. Seal the seams and ends on the sausage roll. Now roll it up in the bacon mat. Sprinkle some more rub on it. 

Place it on the smoker, with a thermometer, and cook until the internal temperature reaches 165°F.  Once cooked, slice the roll, and serve.  It works well on a burger bun.  I can recommend a nice sauce too.  Take a cup of mayo, add the juice from half a lime, and 2T of Sriracha sauce. Mix well and serve.

1 comment:

  1. And the leftovers are excellent, chopped up with a bit of cheese, in a flour tortilla!


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