Bacon Sausage Fatty
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Ingredients
- 2 lbs sliced bacon
- 1 lb. ground breakfast sausage (mild or spicy)
- 16 oz Cream Cheese
- 8 oz Monterrey Jack cheese
- 2 jalapeno peppers
- 1/4 white onion
Ingredients
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Instructions
- Slice and dice the onions and jalapenos. In a bowl, combine diced onion and jalapeno with cream cheese and Monterrey Jack. Mix and set aside.
- Place cheese mixture into a gallon ziplock bag and flatten out with a rolling pin.
- Place the one pound sausage into a gallon ziplock bag and flatten out with a rolling pin.
- Lay out parchment paper and make a bacon weave. We use 6 pieces of bacon placed horizontally, woven with 6 pieces of bacon vertically. (Google for instructions on how to make a bacon weave)..
- Cut along the seams of the gallon ziplock bag with sausage. Carefully remove the breakfast sausage and lay on top of the bacon weave.
- Cut along the seams of the gallon ziplock bag with cheese. Carefully remove the cheese mixture and lay on top of the breakfast sausage.
- Roll the entire mixture into a log. Secure with toothpicks.
- Add Apple Mash Pellets to your smoker and set the temperature to 375 degrees Fahrenheit.
- Place in smoke. Cook until bacon is fully cooked and the internal temperature of the sausage reaches 160 degrees.
- Remove from smoker and let cool for 30 minutes. Slice and enjoy!
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