Last year in the food section of the Times they had a recipe for this bacon explosion. I looked at it and turned up my nose a little, thinking it was a heart attack on a plate. (Not that I don't love a greasy bacon cheese burger with a mountain of fries every once in a while, which is probably worse for me.) The basket weave of bacon looked pretty and interesting, but it was stuffed with sausage and more bacon. I'm still thinking of some other combination of stuffings for this beautiful lining.
At my boyfriend Jamie's super bowl party, he made this giant log of bacon and sausage--and it was delicious. It was sliced into inch-wide pieces, so it was really like a hamburger or large breakfast sausage helping with a little bacon. You slather it with barbecue sauce before you serve it--he used Stubbs. It was great. This just goes to show, don't judge a recipe by how fattening it is--just don't eat it daily.
Here's how you make it if you have some big hungry men to impress:
Pan fry some bacon until it's crispy and put it on paper towels to drain out some grease.
The make a basket weave of bacon. On top of the bacon, put loose sausage (out of its casing). Jamie used a combo of parsley cheese sausage and spicy Italian sausage (both from Faicco's). Then sprinkle a little spice rub over the sausage, pat it down, and crunch the cooked bacon in little bite sized pieces on top. Then drizzle a little BBQ sauce over it and roll it tightly.
Put it on a tin-foil lined baking sheet and cook it at 225 for an hour per every inch of thickness of your "pork log" as Jamie lovingly calls it. When you take it out, spread some bbq sauce on top and slice it as thick or as thin as you want.
Oh, wow. That looks tasty.
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