Bacon Wrapped Stuffed Sausage Fatty

Bacon, sausage, and cheese? ‘Nuff said!

Ingredients

• 13 strips thinly sliced bacon
• 1 lb plain or hot ground breakfast sausage
• 1/2 cup shredded pepper jack cheese
• 1 jalapeño pepper, finely chopped
• 1/2 cup shredded cheddar cheese
• 8-10 baby spinach leaves

Wood

• hickory, cherry, or pecan

Bacon Weave

1. Lay seven strips of the bacon in a horizontal fashion on an 18x18 inch piece of waxed paper.
2. Remove strips two, four, and six.
3. Lay a single strip of bacon along the edge, across rows one, three, five, and seven. This is column one.
4. Replace rows two, four, and six on top of column one.
5. Next fold back rows one, three, five, and seven, and lay a second column of bacon (column two) right beside column one and across rows two, four, and six.
6. Replace rows one, three, five, and seven across column two.
7. Continue this pattern of weaving until you have completed a seven-by-six piece bacon weave.

Instructions

1. Place sausage in a 1 gallon Ziploc bag.
2. Zip the top of the bag, then snip off the two bottom corners to let air escape.
3. Using a rolling pin, flatten the sausage evenly to form a perfect square
4. Cut bag open along seems
5. Remove top layer of bag, leaving sausage square on the bottom
6. Flip the sausage onto an 18x18 inch piece of waxed paper
7. Remove the plastic
8. Layer the top of the sausage with the pepper jack, jalapeño, cheddar, and spinach leaves
9. Roll the sausage up, with the filling inside, using the waxed paper to help your
10. Place the roll centered along the bottom row of the bacon weave
11. Leave the fatty on the counter while setting up smoker
12. Preheat to smoker to 225°F to 240°F
13. Place fatty on the smoker grate with the seam of the bacon weave facing down
14. Smoke the fatty for 3 hours
15. When done, remove from smoker and let it rest for 15 minutes before slicing it into 1/2 inch medallions

Eat the fatty for breakfast with eggs or on a burger or sandwich.