Ingredients
Method
- Mix the sausage meat, garlic and spices well together. Refrigerate for a few hours to let the flavours develop.
- Finely chop one pack of bacon, fry until crispy and let it cool.
- Take 2 packs of bacon and weave them into a bacon mat, approximately 30×30 cm. TIP: Use cling film underneath to make rolling easier.
- Rub the bacon mat with your spice rub of choice.
- Lay out a fresh sheet of cling film and spread the sausage meat evenly over it, the same size as the bacon mat.
- Rub the sausage meat with your favourite spices and add BBQ sauce.
- Fill with whatever you like — in this recipe I use the crispy bacon, cheese and red bell pepper.
- Roll the sausage meat and filling into a cylinder, then place it on the bacon mat. Roll again to create a bacon-wrapped cylinder.
- Rub the outside again with your favourite spice mix.
- Grill over indirect heat at 100–120°C until you reach an internal temperature of 65°C.
- I use hickory for smoke flavour, but apple wood works great too.
- Brush on the glaze towards the end of grilling.
- Wrap in aluminium foil and let it rest before slicing.
Nutrition
Notes
Tips: La kjøttet hvile 10 minutter etter tilberedning — da holder det på all saften når du skjærer i det.
Oppbevaring: Oppbevares i kjøleskap i 2–3 dager. Kan fryses i skiver.
FAQ: Har du ikke smoker? Lag den i ovnen på 150°C i ca. 2 timer — dekk til med folie den første timen.