Bacon Wrapped Sausage Fatty
8
servings20
minutes2
hours449
kcal3
grams3
grams36
g28
gramsThe bacon-wrapped sausage fatty has been a barbecue hit at our since we first made it over 10 years ago. You can fill it with whatever you want in terms of meats, cheeses, and vegetables. For this one, we went with everything we like on a pizza (minus the crust). Every ingredient on here after the bacon is optional. Seriously, play with it as much as you want and make it your own. The nutritional information above is based on the recipe below.
Watch the video to see some helpful assembly techniques.
Ingredients
16 oz tube of breakfast sausage
1 package thin cut bacon (14 slices)
6 slices deli provolone
12 slices deli/sandwich pepperoni
3 slices of ham
3 tablespoons low sugar marinara sauce
1 cup shredded Italian beef
Banana pepper rings
Black olive slices
Onion slices (white or red)
1 cup shredded mozzarella
Sugar free BBQ rub (see recipe)
Directions
- Squeeze a tube of breakfast sausage into a 1 gallon Zip-Loc bag and using your hands, then a rolling pin, work the sausage into a square the fills the entire bag.
- Use a scissors to cut down the seam on each side of the bag and gently pull back the top.
- Layer the rest of the ingredients (except the BBQ rub) on the sausage square, leaving at least an inch of bare sausage on the side so that you can make a “seal” when you roll it up.
- Roll the sausage up, using the bag to assist. The video shows this well. Pinch the ends slightly to hold in the ingredients, then transfer to plastic wrap and roll tightly, spinning the ends of the plastic wrap (again, refer to the video).
- Create a bacon weave by laying down seven slices of bacon side by side on plastic wrap. Remove the even numbered slices. Lay one strip of bacon across one end of the four odd numbed slices, then replace the even numbered slices. Peel back the odd slices and lay another slice of bacon perpendicular to the seven slices. Put the odd slices back and repeat with the even slices. The video does an excellent job showing this.
- Once your bacon weave is complete, lay the sausage fatty on in and using the plastic wrap, wrap the bacon around the fatty. Sprinkle with BBQ rub, and wrap tightly in the plastic. Place in the fridge for 1 hour to firm up.
- Preheat an oven to 300F (or a smoker to 250F). Place the fatty on a wire rack on a cookie sheet (or a rack in your smoker) and cook or smoke until you hit an internal temperature of 170F. This will take 1.5 – 2 hours in the stove or 2 – 3 hours in the smoker, depending on your fillings.
- When the fatty reaches 170F, put it under your broiler to crisp up your bacon weave. You may want to flip the fatty to broil the underside as well, as the bottom bacon can be a little under cooked.
- Remove to cutting board and let sit for at least 5 minutes before cutting and serving.
Recipe Video
Notes
- For this recipe, you will want the thinnest bacon you can find or it may not fully cook (especially along the bottom seam).
I can’t wait to try this!!! 🙂
Just ran to the store to get what I didn’t have to make it this. Probably going to be a Saturday night special! Thank you.
Are you going to bake it or do it up in a smoker?
Going into the oven at 3 today.
Steve,
I can’t wait to try this. I am off to the grocery store.
Ha! I was just informed by my husband that I will be making this soon.
I just put this baby in the fridge to set up! Can’t wait for dinner!!! Thank you!
I tried this over the weekend and I loved it thanks so much for the recipe
This was absolutely delicious! We didn’t have Italian beef but used pepperoni, capicolla, pancetta, provolone and mozzarella, green onion, pimiento, sliced black olives, and pepperoncini. I used Italian seasoning between the meat roll and the bacon weave. We did put it in the Traeger because we were doing a spatchcocked turkey in there too. It smelled SO good when it came out it was hard to let it cool 20 minutes! We will make this often – my pizza craving is now gone. Thank you for another fantastic recipe, Steve!
Great presentation Steve. I made this tonight. It was great. Thanks.
I had so much fun making this. The taste was glorious!
Glad you enjoyed it!
So good! I made mine as a beef Wellington fatty with ground chuck seasoned with salt pepper, thyme, onion powder and pinch of nutmeg, mushroom duxelles, dijon, thin sliced ham, havarti cheese, with fine green beans and roasted red pepper strips in the center. Delicious. Thank you so much.
what is (shredded) Italian beef?
You make it look so easy Steve