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Breakfast Sausage Fatty
This smoked breakfast sausage fatty is a hearty morning feast rolled into one giant meat log. It features a savory core of cooked hash browns, scrambled eggs, and melted cheddar cheese stuffed inside a thick layer of breakfast sausage. The entire log is wrapped in a tight bacon weave and brushed with maple syrup for a sweet and smoky finish. Serve this impressive dish at your next weekend brunch or tailgate to feed a hungry crowd.
Ingredients
- 1 pound (455 g) breakfast sausage
- 1 cup (95 g) hash browns, cooked
- 4 tsp (20 ml) hot sauce
- 1 tsp (5 g) salt
- ½ tsp black pepper or favorite seasoning
- 4 eggs, scrambled
- 4 ounces (115 g) cheddar jack or cheddar cheese
- 1 pound (455 g) bacon
- ¼ cup (60 ml) maple syrup
- 2 chunks each apple and sugar maple wood
Instructions
- 1Prepare your smoker to run at 275°F (135°C). Fill the water pan about three-quarters full with warm water.
- 2Toss the apple and sugar maple wood chunks onto the coals about 5 minutes before you plan to cook.
- 3Put the breakfast sausage into a gallon-sized plastic bag. Press it flat until the meat reaches all the edges and forms an even layer about half an inch thick.
- 4Cut the bag away and transfer the flattened sausage onto a sheet of aluminum foil coated with non-stick cooking spray.
- 5Layer the cooked hash browns over the sausage, leaving a small border around the edges. Drizzle with hot sauce and season with salt and black pepper. Spread the scrambled eggs evenly over the potatoes, add another splash of hot sauce, and sprinkle the cheddar cheese on top.
- 6Carefully roll the sausage into a tight cylinder, pinching the edges to seal the filling inside. Create a tight lattice weave with the bacon strips on a separate piece of foil. Drizzle the bacon weave with maple syrup, then wrap it completely around the sausage log.
- 7Transfer the bacon-wrapped log to the smoker. Cook for 2 to 2.5 hours, or until a meat thermometer inserted into the center reads 165°F (74°C).
- 8Brush the outside with the remaining maple syrup during the final 30 minutes of cooking. Remove the meat from the smoker, cover it loosely, and let it rest for 30 minutes before slicing.