Every time we make this, our family and friends always gobble it up - they feel like they're getting a real treat. And, it is.
- 16 oz. bacon (we used Smithfield Hometown Original today)
- 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
- About 16 oz leftover potatoes (cheese potato casserole, twice baked potatoes, and tater tots all make amazing choices)
- 8 oz. cream cheese, diced
- 4 large scrambled eggs
- 8 oz. caramelized onions and red bell peppers or other cooked veggies of your choice
- 2 oz. chopped green chillies or jalapeño peppers (optional)
- Heat your BGE, regular old grill or oven to 275°.
- Open the sausage and put it into a gallon zip close bag. Get as much air out as you can, zip the bag and roll the sausage out until it is even and fills out the bag. You may have to open the bag a little bit several times to get air out as you roll the sausage out. Set this aside.
- Weave your bacon. Usually 8 pieces by 8 pieces works, but it depends on the width of the bacon you use. The woven bacon needs to be slight larger than your sausage square. I recommend you do this on a piece of wax paper or foil. This will help when you get ready to roll it up.
- Cut two sides of the bag containing your sausage and place it sausage side down onto the bacon weave, then peal the bag off.
- Start layering your other ingredients. I recommend potatoes, cream cheese, eggs, veggies, chillies. If the potatoes you use don't contain any cheese, you may want to add some shredded cheddar. You can play around with the ingredients.
- Lift one side of the bacon weave and roll it over your ingredients like a burrito. Continue rolling until your ingredients are enclosed and the bacon overlaps a little bit.
- Pull the bacon at the ends and close up the roll-up.
- Place it in the BGE (or grill or oven) and let it cook low and slow for about 3 hours.
- Take it off the grill, let it sit for a few minutes, then slice and enjoy!
By the way, if you don't have one of these concave cutting boards, get one! They really are a must have for meat because they keep the juices all collected in the center of the board.
Cook this outside, you'll have your neighbors mouths watering!
If you want to go Southern style, serve this up with some cheese grits and a biscuit. If you'd like a lighter lunch, serve it alongside a fresh garden salad. Either way, I know you will love it.