Directions: |
Directions:Using 10-12 strips of bacon, create a 5×5 or 6x6 bacon weave (a flat mat of bacon, woven together). Add some barbecue seasoning on top of your bacon weave. Layer Italian sausage directly on top of bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.
Take the remaining bacon slices and fry them up the same way you would for breakfast. Crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. Drizzle your favorite BBQ sauce all over the top of the bacon pieces and sprinkle on some more of the barbecue seasoning you used on the bacon weave.
Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.Sprinkle some barbecue seasoning on the outside of the bacon weave.
Put on grill (or in smoker), and cook over indirect heat until internal temperature reading of 165º (2 - 2 1/2 hours at approx. 225º). Brush with more barbecue sauce, slice into 1/2 - 1 inch rounds and serve. |
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