I've rolled and Smoked a fattie .
NO... I didn't get high.
NO... I didn't mug people outside the local weight watchers.
What I did do is treat the kids to a flavor explosion. I cooked a "chilli-cheese" version of the fattie in the link for dinner tonight.
The kids like Hormel chili so we used that, but I'm going to make one for me later this weekend either without chili or with Mrs. Parallel's chili.
Place the 1lb of sausage into a 1 gallon Ziploc bag and roll it flat and even with a rolling pin. Be sure to get the air pockets out as you roll.
Prepare a bacon weave on parchment paper...
Cut open the Ziploc bag and add the chopped onion, chili and cheese being sure to keep it away from the edges so it can seal...
Start at one end of the Ziploc bag and use it to roll the filled sausage like a sushi roll. Then, place the sausage roll on the bacon weave and roll it as well. Seal the ends using a butter knife and smoke at 350° indirect until 165° internal temp.
I overdid it a bit but I don't think it will matter except that some of the filling leaked out.
After a ten minute rest. It should have rested for at least fifteen minutes as it was still hot enough to ooze filling when cut...
Money Shot! Protected from the hungry masses by H&K p7.
NO... I didn't get high.
NO... I didn't mug people outside the local weight watchers.
What I did do is treat the kids to a flavor explosion. I cooked a "chilli-cheese" version of the fattie in the link for dinner tonight.
- 1lb Pork sausage
- 1lb bacon
- Chili to taste (I put too much and it's a mess)
- Cheese to taste (about 8 oz works well)
- Chopped onion (optional)
The kids like Hormel chili so we used that, but I'm going to make one for me later this weekend either without chili or with Mrs. Parallel's chili.
Place the 1lb of sausage into a 1 gallon Ziploc bag and roll it flat and even with a rolling pin. Be sure to get the air pockets out as you roll.
Prepare a bacon weave on parchment paper...
Cut open the Ziploc bag and add the chopped onion, chili and cheese being sure to keep it away from the edges so it can seal...
Start at one end of the Ziploc bag and use it to roll the filled sausage like a sushi roll. Then, place the sausage roll on the bacon weave and roll it as well. Seal the ends using a butter knife and smoke at 350° indirect until 165° internal temp.
I overdid it a bit but I don't think it will matter except that some of the filling leaked out.
After a ten minute rest. It should have rested for at least fifteen minutes as it was still hot enough to ooze filling when cut...
Money Shot! Protected from the hungry masses by H&K p7.