By Traeger Kitchen
Double pork piled atop a hash brown haystack & peppered with peppers is hog heaven.
|red bell pepper, seeded and diced
|green bell pepper, diced
|red onion, diced
|Hash Browns, frozen
|1 To Taste
|salt and pepper
|ground pork sausage
First, lay out your bacon weave in a 5 x 5 pattern. (There are detailed instructions on how to do a bacon weave here) Make sure you construct your bacon explosion on a piece of wax paper or tin foil.
Sprinkle the bacon weave with a little of your BBQ rub. Chop up the remaining pieces of bacon and set aside.
Melt 2 tablespoons of the butter and olive oil together in a large hot skillet and dump in your sliced vegetables, hashbrowns, and your chopped bacon from the previous step.
Season to taste with salt and pepper.
Cook for 15-20 minutes, stirring occasionally, until the vegetables are softened, hashbrowns are golden brown, and the bacon is cooked through.
Remove from the skillet and set aside.
To prepare the bacon weave, spread the ground sausage directly onto the bacon weave, using the back side of a spoon to evenly distribute. Your sausage layer should be about 1/2 inch thick.
Spoon the hashbrowns, onions, peppers and bacon mixture on top of your sausage.
Lifting up one side of the sausage, roll the sausage around the side and top of the vegetables and press the seams closed on each end.
Using the wax paper or foil, lift the bacon weave up and over the sausage roll. Overlap the bacon weave to create a seam along the bottom and on each end.
When ready to cook, set the Traeger to 180 and let pre-heat. Place the roll seam side down onto the grill grate and smoke for 1 hour.
180 ˚F / 82 ˚C
Increase the temperature to 250 degrees and cook until the internal temperature reads 175 degrees Fahrenheit (takes approximately one additional hour.)
250 ˚F / 121 ˚C
175 ˚F / 79 ˚C
Slice into 1-inch thick wheels and serve with your condiment of choice. We love Traeger's BBQ sauces best. Enjoy!
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