Not that long ago, this recipe was makin’ the bacon rounds. Bacon was “rediscovered” by chefs, who caused a small riot of baconheads throughout the country.
Who could out-bacon the next? Clearly, the guy – and it’s always guys who go to these extremes, and usually, it’s after several beers – who came up with this dish wins.
Simply set out: Weave a mat of bacon.
Cover it with a pork sausage roll or fill it with the “stuffing” of your choice. Roll up the mat, and put it on the grill to smoke-cook. Take it off and let it rest.
Voila! A bacon explosion – once it’s sliced into pinwheels. Thinly – this is rich stuff, kiddo.
There are those who can’t cook without a recipe. I get it.
So here you go. It goes by many names: Bacon Explosion, Stuffed Bacon Weave, Bacon Wrapped Sausage.
2 pounds bacon slices, out of fridge for 30 minutes
1-1/2 pounds ground pork sausage – your choice (Italian, country, hot, mild) -see note
Filling ingredients – mix, match or omit:
1 cup thawed chopped spinach. drained, just to say you ate something healthy on this day
1/2 cup onion or fig jam
1/2 cup grated cheese
1/4 to 1/2 cup chopped jalapenos
Rub or dry spices of your choice
Spread 1 pound bacon slices on work surface (cover counter with plastic wrap to work on counter. Begin weaving the other pound of bacon into the first to make a mat of bacon.
Once the bacon mat is woven, make filling:
Spread sausage into a rectangle – smaller lengthwise than the bacon mat by 2 slices of bacon. (Bacon will need to cover the sausage.) Top sausage with the fillings of your choice – or none; roll up the sausage into a roll.
Set the roll on the center of the bacon mat. Bring up both sides to cover roll, tucking ends in.
Heat charcoal, gas grill or smoker to medium-hot. Set bacon explosion on grill and cover grill (close lid). Cook for approximately 2 hours or internal temperature reaches 160 degrees, turning once or twice during cooking.
Remove to a cutting board and let rest for 10 minutes. Slice with very sharp knife into pinwheels. Best eaten with beer.
Makes 10-12 servings.
Just had to share this, too: