BACON FATTY (for Fat Tuesday)

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by 365daysofbacon

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How does one celebrate Fat Tuesday?

Right answer: (Cajun) bacon fatty.

I’ll admit. I was almost repulsed by the thought of the Bacon Fatty. It was almost too much for me.
Almost.

Except for the fact that I will make it again. And again. And again.

Mmmm, that juicy roll of sausage, onions, garlic, jalapeno, spices and blue cheese stuffed inside a grandiose bacon weave. And with some extra spice and a little extra time under the broiler, and you can dub it “Cajun.”

Best part: You can stuff it any way you want.

Make me proud. Make your own Bacon Fatty.

Bacon Fattyย ย (for Fat Tuesday)

REQUIRED INGREDIENTS

  • 13+ strips bacon, thick-cut recommended (the bacon weave will need 13, if you have more you can use it as a stuffer)
  • 1 lb (spicy) ground sausage

STUFFER INGREDIENTS

Here’s where your inner fatty can bust free. You can stuff this sucker with just about anything. Just don’t put too much in, fatty, or you won’t be able to roll ‘er shut. ย ๐Ÿ˜‰

  • 1 tsp red pepper
  • 1 tsp paprika
  • 2 tsps turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 jalapeno, chopped
  • parsley, chopped
  • blue cheese crumbles
  • additional cooked, crumbled bacon

INSTRUCTIONS

  1. Start by setting aside 13 strips of bacon for the bacon weave. If you have extra that you want to put inside, cook it now.
  2. Dice up all your stuffer ingredients.ย wpid-IMG_20130211_181928.jpg
  3. Preheat oven to 250 degrees.
  4. Make the Bacon Weave:
    1. Lay 7 strips horizontally on a large sheet of wax paper.
    2. Move strips 2, 4, and 6 off to the left.image
    3. Lay a new strip vertically on top of the remaining strips (1, 3, 5, 7).wpid-IMG_20130211_205953.jpgMove strips 2, 4, and 6 back in their places, setting on top of the vertical strip.
    4. Fold strips 1, 3, 5, and 7 to the left, crossing them over the first vertical strip.
    5. Lay a second strip of bacon on top of remaining strips (2, 4, 6).
    6. Pull strips 1, 3, 5, 7 back in place.
    7. Fold strips 2, 4, and 6 to the left, crossing them over the two vertical strips.
    8. Lay a third strip of bacon on top of remaining strips (1, 3, 5, 7).
    9. Continue this process until you complete the beauutiful bacon weavewpid-IMG_20130211_181601.jpg
  5. Rub the weave with your salt, pepper, spices, etc wpid-IMG_20130211_181653.jpg
  6. Roll out your sausage into a rectangle that’s just smaller than the bacon weave. (I recommend rolling it out in a ziploc plastic bag, cutting one side of the bag away and flipping it onto a piece of wax paper.)
  7. Spread your stuffer ingredients over the bottom 2/3 of the rolled out sausage, leaving a little room around the edges.image
  8. Start loosening the bottom edge of sausage (where the stuffer ingredients are) with your fingers. Then pick up the wax paper at the same end, and slowly allow the sausage to roll as you continue to lift the paper.
  9. Carefully lift the roll and place it on the weave, about a strip in from one end.image
  10. Start loosening the sausage end of the weave with your fingers. Then pick up the wax paper at the same end, and slowly allow the weave and sausage to roll as you continue to lift the paper.
  11. Line a rimmed baking pan with aluminum foil. Set a wire rack on pan and carefully place the fatty on the rack.image
  12. Cook at 250 for approx 2 hours, or until meat starts to cook. To crisp bacon, move pan to top rack, directly under broiler, and broil on high for approx 5 minutes.
  13. Leave me some fatty love comments. ย ๐Ÿ™‚

wpid-IMG_20130211_220417.jpg

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9 thoughts on “BACON FATTY (for Fat Tuesday)

  1. canadagirleatspaleo says:

    umm…REALLY?!?!?!?! Omg this looks amazing. Holy. crap. YUM!

  2. maluhiapt says:

    This is getting serious lol i love all your posts. Just one thing, it has to be blue cheese or any other will do it?

  3. North to South to Mama says:

    Bacon and blue? A-maz-ing!

  4. bentodays says:

    Mmmmm it looks so yummy!

  5. […] can find the original recipe here in which I made some […]

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