Get exceptional flavor from Sausage, Ham, Bacon, and Cheddar Cheese!
This is one of those recipes were you can feel your arteries hardening before you even start eating, but once you start eating, you can’t stop! Why? Its just too darn good.
Is there anything quite as delicious as ground sausage stuffed with cheese, meats, vegetables and other ingredients then wrapped in bacon and smoked? In the barbecue world this has come to be known as a “Fatty” and in this recipe, I give you my ham n’ cheddar version.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Smoker Temp: 225-240°F
- Meat Finish Temp: 160°F
- Recommended Wood: Oak or Pecan
What You’ll Need
- 2 lbs ground breakfast sausage (Jimmy Deans, JC Potter, etc.)
- 1 lb original or thin sliced bacon (16 slices approx.)
- ½ lb ham, diced into quarter inch pieces
- 1.5 cups sharp cheddar, grated
- Jeff’s original rub recipe (purchase recipes here)
- Jeff’s original barbecue sauce (purchase recipes here)
- Foil and/or wax paper
Weave the Bacon
This is one of those things that looks difficult but it’s really not so, don’t be discouraged before you even begin.
You can do this!
Start by laying about 8 pieces of bacon horizontally on a piece of foil that is 3-4 inches wider and longer than the expected bacon weave. I normally use a piece that is about 18″ x 24″.
To make a weave, we are going to fold back every other piece to the left about 1 inch starting with the second one.
Lay a strip of bacon vertically all the way to the right.
Then the pieces that got folded back.. go back to where they were.
For the next strip, we will fold back every other strip of bacon, all the way to the right this time, beginning with the first one.
Lay another strip of bacon vertically on the right side butted up against the first one.
The pieces that got folded back, once again go back to where they were.
You continue this process until you have a bacon weave that is 8 slices by 8 slices or one that equals 12 inches by 12 inches approximately.
This is how it looks when you are finished:
Apply a healthy portion of Jeff’s original rub recipe to the top side of the bacon to finish off the weave.
Once the weave is complete, slide the foil or wax paper with the weave, onto a baking sheet and place it in the fridge to firm up while you roll out the sausage.
This will help to firm up the bacon and make it easier to work with.
Flatten the Sausage
I used JC Potter Hot but you can use another flavor if you like.
Remove the wrapper from the sausage chubs.
Place the sausage into a gallon sized zip top bag.
Flatten the sausage with your hands.
Make sure the thickness is as uniform as possible.
If you get air bubbles, you can snip the corners of the bag or leave it slightly unzipped at the top to help expel the trapped air.
Now it’s time to remove the top layer of the bag.
Snip the corners of the zipper and then use kitchen shears or scissors to cut along the seam on both sides of the bag.
Peel off the top layer of the bag.
Cut along the bottom seam to completely remove the top layer of plastic.
Season, Stuff and Form the Sausage Roll
Add a good, healthy sprinkling of Jeff’s original rub recipe to the top side of the sausage.
Turn the sausage 90° so the long side is facing you.
Place about ½ lb of diced ham onto the top of the sausage. Leave about 2 inches at the bottom and top and about 1 inch on the sides.
Season the ham with Jeff’s original rub recipe.
Place about 1.5 cups of shredded sharp cheddar cheese to the top of the ham.