Recipe from Jason Day and Aaron Chronister
Adapted by The New York Times
- Total Time
- 3 hours
- Rating
- 4(152)
- Notes
- Read community notes
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it “the BBQ Sausage Recipe of all Recipes.” It contains at least 5,000 calories and 500 grams of fat, but you don’t have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart — instead, consider it a delicious challenge to your abilities at the grill. —The New York Times
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Ingredients
Yield:10 or more servings
- 2pounds thick-cut sliced bacon
- 1½pounds Italian sausage, casings removed
- 3tablespoons barbecue rub
- ¾cup barbecue sauce
Ingredient Substitution Guide
Preparation
Step
1
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.
Step
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Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Step
3
Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with ½ cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
Step
4
Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
Step
5
Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
Step
6
Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into ¼-to- ½-inch rounds.
Ratings
4
out of 5
152
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Private Notes
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Cooking Notes
Jeffrey McLaughlin
Dear Doctor,
I know what you said to me about my cholesterol and I deeply regret disappointing you like this but there is no way I can go on living without eating this once, maybe along with a piece of the French torte my wife makes that has 2500 calories per slice-the margelaine (never could spell French) and a large martini that way I will have offended all the gods and earned my place in hell not just your eternal damnation.
Respectfully yours,
Jeffrey
Paul Jacobson
My dear departed father, Al Jacobson, had many clever things to say on health and culinary matters. This recipe brings one to mind: Never mind those chest pains, have another glass of buttermilk!
Youtube Video
Watch the 5 minute youtube video from AllRecipes to see how the lattice weaving works and get a few tips on how making the sausage the right size and shape for rolling. It's easier to understand when you see it.
Christy
I've made this several times, in several different ways. I've cut the fat and calories by making it with ground beef/ground turkey instead of sausage. I've also made it half sausage, half ground beef. Sometimes, I like to stuff the roll with cheese, onions and peppers, mushrooms, and other goodies. It's amazing every way you slice it! Makes excellent leftovers served with veggies or sliced on sandwiches.
Clayton
I tried this recipe but substituted ground almond and sautéed kale. Used tofu bacon for the lattice.......:) (just kidding!!!!)
Annie
Forgive me, inspiteof the comments raving about this, I think it sounds just AWFUL! I can just imagine how salty it would be. I will not be trying this anytime soon. (I'll give you that it probably tastes like Heaven but it's simply too much for me. Sorry.
renee castle
loved this!
Jess
Added cheddar chunks and canned jalapeños. A showstopper. My family and I LOVED this.
NDH430
It's the annual making of Bacon Explosion for the Super Bowl. Always a huge hit, although this year I'll have to deliver slices of it to folks since we can't have a party.
LRM2
There is so much working of the sausage (spreading and rolling) that it became very dense and chewy. If I were to do it again, I might leaven the sausage with some bread crumbs or diced onions.And the bacon lattice is very thick when using thick cut bacon, so that it was still a bit soggy when the sausage was cooked to 165. If there is a next time, next time I'll use regular cut bacon for the lattice and/or finish at a higher temp.
Heidi
I tried to cut way back on the fat while still maintaining the "spirit" of the recipe. I used ground turkey, seasoned with various spices and barbecue sauce and "only" 1 pound of bacon. Ended up with 2 loaves. Cooked 4 hours to get the dark crispy look in the picture. Good for a potluck with thinly cut slices or a brunch.
Niffer
Curiosity got me. The change I made was to use ground turkey flavored with Penzies Italian sausage spice. I thought it was good, and fun to make. It seemed thicker than 3 inches. I cooked it for about 3.5 hours. I was worried it would smoke up the house, but it didn't.
Annie
Forgive me, inspiteof the comments raving about this, I think it sounds just AWFUL! I can just imagine how salty it would be. I will not be trying this anytime soon. (I'll give you that it probably tastes like Heaven but it's simply too much for me. Sorry.
Clayton
I tried this recipe but substituted ground almond and sautéed kale. Used tofu bacon for the lattice.......:) (just kidding!!!!)
Youtube Video
Watch the 5 minute youtube video from AllRecipes to see how the lattice weaving works and get a few tips on how making the sausage the right size and shape for rolling. It's easier to understand when you see it.
Christy
I've made this several times, in several different ways. I've cut the fat and calories by making it with ground beef/ground turkey instead of sausage. I've also made it half sausage, half ground beef. Sometimes, I like to stuff the roll with cheese, onions and peppers, mushrooms, and other goodies. It's amazing every way you slice it! Makes excellent leftovers served with veggies or sliced on sandwiches.
Rony Jahid
Hello sir,
This recipe really helpful in teaching the benefits of calories and low cholesterol.
Thanks!!!!
Mr. Macgillicutty
Try half chorizo and half buffalo for the middle meats as a nice southwestern swing on this. Also - I like making a nice honey barbecue sauce to sweeten up the rind...
Jeffrey McLaughlin
Dear Doctor,
I know what you said to me about my cholesterol and I deeply regret disappointing you like this but there is no way I can go on living without eating this once, maybe along with a piece of the French torte my wife makes that has 2500 calories per slice-the margelaine (never could spell French) and a large martini that way I will have offended all the gods and earned my place in hell not just your eternal damnation.
Respectfully yours,
Jeffrey
Paul Jacobson
My dear departed father, Al Jacobson, had many clever things to say on health and culinary matters. This recipe brings one to mind: Never mind those chest pains, have another glass of buttermilk!
Joe Bruno
All this preoccupation with fat seems rather silly, and very dated.
Chris Minneapolis
Yes eating it once will not get you to hell. You need to eat it every day for 6 months. Of course have your choleserol checked every month.:) I have made this before and I am going to make it again.
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