Bacon Explosion
28/1/09 12:34![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madrobinsI am trying to lose weight (about 12 pounds so far...go me) so I very likely won't do this. And yet. And yet. It's a process-sort of cooking task, the sort of thing I want to try once, just because. And...two pounds of bacon and a pound and a half of Italian sausage. What's not to love?
Basically, you:
1) take ten strips of thick-cut bacon and weave them, five-by-five, into a mat.
2) take the remaining bacon from your 2 pounds and brown it, drain it, then crumble it.
3) spread the Italian sausage (caseless, of course) over the five-by-five bacon mat*.
4) spread the sausage with barbecue sauce and the crumpled bacon.
5) roll the sausage into a tight roll and crimp the edges.
6) roll the bacon around the sausage in a tight roll.
7) cook slowly (at 225°) for about three hours, either in a smoker or a oven.
8) serve in 1/4" to 1/2 inch servings.
That's 16 points, for Weight Watchers (out of my daily allowance of 20). So, probably no. Unless someone wants me to do it for them.
Mmmm. Bacon.
* I can't believe I just typed "five-by-five bacon mat."
Basically, you:
1) take ten strips of thick-cut bacon and weave them, five-by-five, into a mat.
2) take the remaining bacon from your 2 pounds and brown it, drain it, then crumble it.
3) spread the Italian sausage (caseless, of course) over the five-by-five bacon mat*.
4) spread the sausage with barbecue sauce and the crumpled bacon.
5) roll the sausage into a tight roll and crimp the edges.
6) roll the bacon around the sausage in a tight roll.
7) cook slowly (at 225°) for about three hours, either in a smoker or a oven.
8) serve in 1/4" to 1/2 inch servings.
That's 16 points, for Weight Watchers (out of my daily allowance of 20). So, probably no. Unless someone wants me to do it for them.
Mmmm. Bacon.
* I can't believe I just typed "five-by-five bacon mat."