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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 16 |
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A twist in the Bacon Fatty, making it just ever so slightly more healthy but just as tasty. (I am justifying the healthy comment by using a sweet potato. Ingredients:
1 sweet potato |
2 lbs bacon |
2 lbs chinese sausage (all the grocery stores in my small town carry it, so i am assuming yours will) |
1/2 c glaze (i used teriyaki/ginger) |
Directions:
1. Slice sweet potato thinly on a mandolin
2. Lay bacon into a lattice (I left the weave loose on this one to show off the sweet potato from the outside.)
3. Chop and sautee' remaining bacon
4. Lay potato slices over lattice. (I covered the lattice with plastic before the potatoes went on top. It made rolling, step 7, MUCH easier.)
5. Un-case sausages and form meat into a thin sheet covering potato.
6. Sprinkle cooked bacon over the sausage.
7. Roll tightly, WITHOUT lattice.
8. Remove plastic and roll lattice around sausage tube.
9. Bake at 225 (F) for about 2 hours.
10. Glaze and continue to bake for an additional 1/2 hour, or until internal temp reaches 165 (F).
11. Slice and serve. Great on a sandwich, or if your arteries will stand for it, beer batter slices and deep fry. They were fantastic that way too.
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