Bacon-Wrapped and Stuffed Breakfast Sausage Fatty
A breakfast sausage roll, filled with cheese and spinach, is encased in a bacon weave, then smoked or roasted for a savory meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat your smoker to 225-240 F, ensuring enough wood chips for approximately 2 hours of smoke.
-
On an 18 x 18-inch piece of waxed paper, weave 7 strips of bacon horizontally with 6 strips vertically to form a 7x6 bacon mat.
-
Place the sausage in a 1-gallon zip-close bag, snip bottom corners for air release, and use a rolling pin to flatten it evenly into a square; then carefully remove the bag.
-
Transfer the sausage square to another 18 x 18-inch piece of waxed paper, then layer its surface with pepper Jack, jalapeño, cheddar, and spinach leaves.
-
Roll the filled sausage tightly using the waxed paper as a guide, then center the roll along the bottom edge of the prepared bacon weave.
-
Using the waxed paper, roll the bacon weave completely around the stuffed sausage, ensuring the seam is down.
-
Carefully place the bacon-wrapped sausage directly onto the smoker grate with the seam facing down.
-
Smoke for 3 hours.
-
Remove the smoked sausage from the grate and allow it to rest for 15 minutes before slicing into 1/2-inch medallions.