Prep 30 mins
Cook 3 hrs
This is the recipe that has taken the internet by storm. Kiss Kiss posted the link for this recipe on 1/29/09 on the Request A Recipe Forum. The recipe did not mention what type of Italian Sausage so I would use the one you like. Here is the link. I thought I would post the recipe ingredients and directions in a recipe form to make it easier to read. Thank you so much Kiss Kiss...............Debbie Click http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial for a demo on how to make this.
- 2 lbs bacon, thick sliced
- 2 lbs Italian sausage, casings removed
- 3 tablespoons barbecue seasoning, rub
- 3⁄4 cup barbecue sauce
- Using 10 slices of bacon, weave a square lattice like that on top of a pie, laying 5 strips of bacon side by side touching each other on a large sheet of aluminum foil vertically, then weave the other 5 bacon strips horizontily through the vertical strips making sure they are tightly woven together.
- Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
- While oven is preheating fry the remaining bacon in fry pan until crisp.
- Sprinkle bacon weave with 1 tablespoon barbecue rub.
- Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
- Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
- Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
- Very carefully seperate front edge of sausage layer from bacon weave and begin rolling sausage away from you (like rolling a jelly roll). Bacon weave should stay flat on the foil. Press sausage roll to remove any air pockets and pinch together seams and ends.
- Roll sausage toward you this time with the bacon weave until it is completely wrapped.
- Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
- Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
- Place baking sheet in the oven or the smoker.
- Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
- When done, glaze the roll with more sauce.
- To serve, slice into 1/4 o 1/2 inch rounds.