"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bacon Explosion Recipe

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This recipe for Bacon Explosion, by , is from The Chesser Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Villanueva
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

Directions:
Directions:
Preheat oven to 225 degrees. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
The next step is to add some barbeque rub on top of your bacon weave. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. Crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. Add a layer of barbeque sauce (1/2 C) and drizzle it all over the top of the bacon pieces. Sprinkle on more of the barbeque rub (1 T). Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbeque rub on the outside of the bacon weave . Place roll on a baking sheet in oven. Cook your Bacon Explosion at 225 degrees until internal temperature reading is165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your heat. Takes about 2.5 hours. Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see nice bacon pinwheel pattern throughout the sausage.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
We made this for the Superbowl and it was yummy! All meat and no fatty taste. We baked ours on a rack so any grease dripped off to the bottom pan.

 

 

 

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