Published on May 15th, 2010 | by Tim2
The Bacon Explosion: The Cure for the Healthy Heart
The other day I was thinking about the Cheesy Double Beef Burrito-Stuffed Bacon-Wrapped Sausage Log that we had written about in February and started thinking that if someone was awesome enough to think up that meal, their must be other disgustingly awesome stuffed meals out there. It’s common knowledge that food reaches its maximum flavour potential when it is stuffed with another food, so why don’t we find more of these recipes?
My google search was: “manly stuffed sausage log bacon” and the first result was one of the manliest food creations to ever grace a smoker. BBQAddicts.com’s Bacon Explosion. A log of sausage stuffed with bacon and then wrapped with bacon. I don’t think it gets much better than this. Here’s how to make it:
You will need:
2lbs thick cut bacon
2lbs Italian sausage
Your favourite barbecue sauce
Your favourite barbecue rub
The first step to creating this masterpiece is the construction of the Bacon Weave. Take 5 slices of bacon and weave it through another 5 to make it. If your slices of bacon aren’t all that big, just use more. If someone can invent a bacon loom, it would be much appreciated.
The next step is to simply season your weave. This can be your favourite rub that you use for all your pork or you can simply throw something together. A pretty basic pork rub is:
- 1/3 cup paprika
- 1/4 cup sugar
- 3 tablespoons black pepper
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 2 teaspoons cayenne
- 1 teaspoon white pepper
Now place your Italian sausage onto your bacon weave. Stretch it out so it completely covers the weave and is the same thickness throughout.
Next, take the remaining bacon that wasn’t used for the weave and fry it up the way you like. This is going to go on the inside of the log. Although, not in the official recipe, I’d advise throwing whatever you’d like in here. I’ll be making this very soon and I have every intention of adding a bit of cheese inside.
You’re almost finished inside, simply drizzle your barbecue sauce over the inside ingredients and you’re ready! Now it’s time to form the log. Take the front edge of the sausage and begin rolling it toward you, separating it from the bacon weave. Once it’s rolled up, pinch the ends to seal it in.
Finally wrap the bacon weave around the log. Just make sure that the seam is facing down to keep it on tight.
Add a little seasoning and you’re smoker-bound. Cook this thing at 225 degrees in hickory smoke until your inner temperature reaches 165 degrees. It’s about an hour for every inch of thickness.
Once it’s done, all you have to do is remove it and if you want, give it a light coating of your barbecue sauce.
The recipe and pics are from http://www.bbqaddicts.com. Check their site for all kinds of sauces, rubs, grills, smokers and everything else barbecue related.