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The Library => Auburn Culinary Center => Topic started by: Yoda on July 10, 2011, 09:56:19 PM
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You can thank me later for this one.
1 lb. Ground sausage (I use regular Jimmy Dean)
1/4 cup finely minced onion
1/4 cup finely minced jalapeños ( I used ones in jar but fresh works too.)
1/3 cup fine shredded cheddar cheese.
Salt, pepper, garlic powder and whatever other spices you like
8-10 slices bacon
Mix all of the above together except bacon. Form meet mixture into a log, kind of like a meat loaf but about 3 inches in diameter. Wrap log in bacon so that the bacon is covering all of meat you can leave the ends uncovered if you want. I find it works best if you line up about 4 slices of bacon on a cutting board slightly overlapping each other and start wrapping log from one end then repeat until it's covered. Wrap in foil. I smoke my on the Green Egg ( best grill/smoker out there) 225 for 45- an hour remove foil ( loaf should be set up after cooking for a bit) and continue to smoke for another hour and a half or until bacon is slightly crispy. Slice like a summer sausage and enjoy.
If no smoker use grill or even oven at 225 degrees but recommend smoker adds to the flavor at very least charcoal grill.