Christmas is a time when we frequently try out new recipes/ideas. A few years ago we made turducken (deboned turkey stuffed with chicken stuffed with duck). Our son Paul found a YouTube and how to assemble and make turducken and everyone pitched in at some part of the process (although we all thanked God and Jim for his culinary and butcher skills). This year William found a YouTube on how to make a smoked bacon-sausage roll, so of course we need to try it!
Breakfast sausage is placed in a ziploc bag and rolled flat, then removed from the bag and placed on wax paper. Jim adds spices then sautéed mushrooms and sautéed spinach along with cheese on the sausage then carefully rolls it up.
Breakfast sausage is placed in a ziploc bag and rolled flat, then removed from the bag and placed on wax paper. Jim adds spices then sautéed mushrooms and sautéed spinach along with cheese on the sausage then carefully rolls it up.
William creates a weave of thick-cut bacon strips (7 slices x 8 slices) on another piece of wax paper. The wax paper is carefully removed from the sausage roll (next time we will first put it in the freezer for 15-20 minutes) and placed on the bacon weave. The bacon weave and sausage are then carefully rolled together by Jim and William and placed on a rack.
As we have been doing this the wood chips have been soaking and Jim has started the Weber. The coals are placed on one-third of the grill and a pan of water and (flavored with scotch whiskey) next to it. One-third of the soaked wood chips are added over the coals and the top grate placed upon the Weber. Now it's time to add the rack with the bacon-sausage roll to start the smoking. Every 30 minutes Jim monitors the fire and status of the wood chips, adding as needed. 2 1/2 hours later a layer of BBQ sauce is added to the roll and at the three hour mark the roll is done. It is delicious!
As we have been doing this the wood chips have been soaking and Jim has started the Weber. The coals are placed on one-third of the grill and a pan of water and (flavored with scotch whiskey) next to it. One-third of the soaked wood chips are added over the coals and the top grate placed upon the Weber. Now it's time to add the rack with the bacon-sausage roll to start the smoking. Every 30 minutes Jim monitors the fire and status of the wood chips, adding as needed. 2 1/2 hours later a layer of BBQ sauce is added to the roll and at the three hour mark the roll is done. It is delicious!
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