Patter Fam Sauces

Pigskin Explosion
2 lbs. thick cut bacon
2 lbs. hot Italian Sausage
12 oz. Patter Fam Hot BBQ Sauce
4 T Patter Fam Pork Rub
Large Biscuits
Sliced Cheese – Provolone, Pepper Jack, or Mozzerella 

On a 10x15 cookie sheet lined with foil, make a bacon weave from 14 strips of bacon.  Run 7 strips each way and weave them tight against one another.  If your bacon weave doesn’t spread out to about 8” use more bacon.  Sprinkle the bacon with your favorite pork rub. I use my own recipe.  Brush the bacon and rub with a generous amount of Patter Fam Hot BBQ Sauce.  Spread the sausage out in an even layer over the bacon being sure to spread it end to end.  You should end up with a sausage patty that is about 8” square and around ¼” to ½” thick. 

Fry the remaining bacon to just about crispy and chop into nice bite size pieces.  Spread the fried bacon over the sausage.  Drizzle another liberal dose of Patter Fam Hot BBQ Sauce over the chopped bacon and dust with more Pork Rub.

Carefully pull up the leading edge of the sausage patty and begin rolling it into a tight log.  When the sausage log is rolled up, pinch the seam closed and pinch the ends to seal.  Now roll the log the opposite direction with the bacon weave completely encasing the log within the bacon.  Be sure the final seam is pointing down to keep it sealed up.  Dust the top with more Pork Rub.  Place the entire roll in the oven at 225º F for about 2.5 hours or until the internal temperature reads 165º. 

Baste with more BBQ sauce for the final 20 minutes. 

Remove from the oven and slice into ½” slices and serve on a bun or biscuit with more BBQ sauce and a slice of cheese.






Written by Joyce Peters — April 16, 2016

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