Total Time
3hrs 30mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
  3. While oven is preheating fry the remaining bacon in fry pan until crisp.
  4. Sprinkle bacon weave with 1 tablespoon barbecue rub.
  5. Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
  6. Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
  7. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
  8. 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.
  9. Roll sausage toward you this time with the bacon weave until it is completely wrapped.
  10. Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
  11. Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
  12. Place baking sheet in the oven or the smoker.
  13. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
  14. When done, glaze the roll with more sauce.
  15. To serve, slice into 1/4 o 1/2 inch rounds.