Sausage Explosion!

I have been wanting to try this Fattie recipe ever since I heard about it at our Hudson Valley competition in August.  So, I give to you, the Sausage Explosion Fattie...

First, take three pounds of bulk breakfast sausage, place into a sealable plastic bag, and roll flat...

I then placed the sausage in the frig overnight so that it would chill and become easy to work with. 

Then, slice open the bag and place the flat sausage on wax paper.  I then layered with American cheese a thin sliced sweet onion...

Then, breakfast link sausage...

Roll up, seal tight, and place in a basic bacon weave...

Then, onto the smoker for 1 hour at 250 F, then a second hour at 350 F...

Slice up and serve...

Overall, the taste was there for sure.  There were some problems with runniness due to the liquid in the American  cheese and onions.  Therefore, the next time I do this, here are some things I will do different:

1.  Use a higher temp melting cheese such as queso blanco or something Italian in nature (mozzarella or provolone).

2.  Caramelize the onions to remove the moisture.

3.  Brown the breakfast links for a better look and taste. 

That being said, there wasn't any of this left, regardless of how it looked...  ;)

Thanks for stopping by...

Bill