Fatty (Smoked & BBQ’ed Pork Sausage Log)
(from cokerlj’s recipe box)
Tried this the other day with the bacon wrap. Not bad…my rub was missing something? But daughter and son-in-law loved it!
Source: Gail Coker, Linda Coker
Categories: Appetizers, BBQ, Curing/Smoking & Cooking Meat & Game, Pork
Ingredients
- 1 to 2 pound Jimmy Dean Maple Breakfast sausage log
- Your favorite BBQ rub
- Bacon if desired
Directions
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Very carefully cut off the plastic wrapper on the sausage roll so your sausage remains in a big log.
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Rub generously with your favorite BBQ rub.
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At this point you can make a crisscross or lattice work of bacon strips and wrap the log with the bacon if desired. Many like this…I am undecided.
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your smoker going and smoke it at about 250 degrees or so until internal temp is 165-170 degrees. Usually takes about 1.5 – 2 hours at 250.
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Slice and serve for an appetizer or snack or tailgate party or whenever!
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ADDITIONAL INFO: You can get fancy and flatten the sausage to about 1/4 inch or so in saran wrap…make a square. Put shredded cheese and any other stuffing’s you want (jalapenos?). Then roll it back up…then wrap in bacon.
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FOR MORE INFO: http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty