It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.
This week’s winning recipe comes from Carl R. of Pierceton, Indiana who has a pork recipe that is literally exploding with pork. You may need some patience, but this “Bacon Explosion” will be worth the wait!
Bacon Explosion Recipe
– 1 lb bacon – I prefer low sodium and standard cut (not thick cut) – any brand will do
– 1 lb bulk breakfast sausage
– 1/2 lb deli ham (shaved, thin- or thick-sliced…whatever your preference)
– Maple syrup and cinnamon for a breakfast experience (BBQ sauce, hot sauce and cayenne pepper are a great combo too) The exact amount of seasoning/syrup you use is up to you.
– 2 sheets of parchment paper
1. Make a tight 7×7 weave of bacon on parchment paper. This is the most labor intensive part. I usually lay out 7 horizontal strips and then weave in 7 vertical strips. Finished weave should look like a checkerboard.
2. If there is any left-over bacon, fry it up and save it for step #7.
3. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the weave.
4. On the second sheet of parchment paper, spread out the sausage until it’s almost the same size of the bacon weave (a bit smaller is fine). A rolling pin comes in handy for this step.
5. Peel the sausage off of the parchment paper and put on top of the bacon weave.
6. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the sausage.
7. Dice ham and any leftover cooked bacon, then sprinkle the mix on top of the sausage.
8. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the ham.
9. Leaving bacon weave in place, roll the sausage and ham mix from bottom to top.
10. With sausage roll at top of bacon weave, roll the weave and sausage from top to bottom. If it doesn’t stay closed on its own, you may have to add toothpicks.
11. Place log on a cooling rack (the cooling rack elevates the log and keeps it out of the grease puddles).
12. Put the rack in a cookie sheet with edges on the side to catch grease.
13. Add thin layer of syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the log.
14. Bake at 325 for about an hour. Turn the log 90-180 degrees so that the bottom is on a side or the top so that this bacon will crisp up. Bake for maybe another 45 minutes or until the internal temp of the sausage is around 160 (Check the Indiana Pork Producers website for exact recommended internal temperature).
– Thick cut bacon may not firm up enough during cooking process, thin usually works better.
– Use pre-cooked ham and fried bacon for the center since this will be the hardest area to cook thoroughly. You don’t really want to leave it in the oven too long because the outside may burn and the whole thing could dry out.
Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.
Posted in Colts Blog, Colts Casey B