Okay, so health experts will throw shoes at you for eating this one. And I believe a regular diet of this will lead to undesirable results. I mean, this thing has more cholesterol than, well . . ., than cholesterol. That being said, this is a real once-per-decade treat which you will enjoy.
| Prep Time |
| 30 minutes |
| Cook Time |
| 2 hours |
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Okay, so health experts will throw shoes at you for eating this one. And I believe a regular diet of this will lead to undesirable results. I mean, this thing has more cholesterol than, well . . ., than cholesterol. That being said, this is a real once-per-decade treat which you will enjoy.
|
Ingredients
- 0.45 kg breakfast sausage
- 1-1 1/2 cup shredded potatoes
- 0.34 kg bacon (not thick-sliced) (not thick-sliced)
Servings:
Units:
Instructions
- Start with a pound of your favorite breakfast sausage – here, I used Jimmy Dean Regular, but any former country singer turned businessman’s product will do.
- Knead the sausage a bit and make a small loaf out of it. Form a trough in the middle. Lightly salt the hash browns and insert them into the trough in the sausage. Close up the trough, encircling the potatoes. (You can enhance the stuffing by adding sauteed onions, green peppers, and cheese.)
- Make a mesh out of the bacon as shown. Those of you who took a basket-weaving class will find this rather easy – I had a little trouble with it at first until I realized that it was just like threading a worm on a fishhook, only different.
- Lay the sausage roll in the middle of the bacon-weave and the wrap the bacon around the roll.
- Place “fattie” on a foil-lined shallow pan (one with 3.23 sqcm sides) and grill at 163°C for 90 minutes. You may wish to turn the heat up to 177°C for the last 15 minutes to brown the bacon a little more. If you cook eggs with this monster, be sure to baste them in butter! I mean, what do you have left to lose? Seriously, though, this is pretty darn good fixins.
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