By Traeger Kitchen
Everything's better with bacon and this dish is no exception. It looks impressive, but it's a breeze to make for family or friends.
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|1 Pound||Sausage, Uncooked|
|As Needed||Traeger Pork & Poultry Rub|
Using your hands, form sausage into a loaf-shape. Season lightly with Traeger Pork and Poultry Shake.
1 Pound Sausage, Uncooked
As Needed Traeger Pork & Poultry Rub
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Put the sausage loaf directly on the grill grate and smoke for 1-1/2 hours.
While sausage is smoking, assemble the bacon weave on a piece of wax paper. First, lay out 4 pieces of bacon so they are touching each other on the wax paper. Next, lay the 5th piece of bacon so it crosses the others. Tuck every other slice under the 5th piece of bacon. Find the two pieces of bacon that were under the 5th piece of bacon and fold them back on top of themselves.
8 Slices bacon
Lay down the 6th piece of bacon and unfold the two that were laid back. Continue folding the bacon back that was most recently under the last piece of bacon, two pieces at a time, laying the next piece of bacon on top until your weave is complete. Set aside. After your sausage has smoked for 1-1/2 hours, take it off the grill and increase the heat of your Traeger, lid closed to 350℉ and preheat.
350 ˚F / 177 ˚C
While the grill is heating, wrap your sausage loaf in the bacon weave. Lay the middle of the weave directly on top of the sausage loaf and press the bacon all around the sausage.
Flip the sausage and bacon over to finish the weave on the bottom of the sausage. Alternate the bacon ends across the bottom and tuck the ends around each other.
Put your sausage back on the grill and cook for 25-30 minutes until the internal temperature of the sausage reaches 160℉. Enjoy!
160 ˚F / 71 ˚C
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