The first race of the season always requires something special, both wine-wise and food-wise. For wine, I settled in with an Ampelos Epsilon. Before sitting down to enjoy the wine, I had to create the B'causage (formerly known as, but never again to be referred to as "Bacon Explosion")!
First, weave a pound of bacon


Add a layer of spice. That pound of bacon in the background will be fried up and crumbled in the middle of the B'causage.

The completed weave



Fry up another pound of bacon that will be crumbled in the center of the B'causage. Notice the two pounds of sausage on top of the bacon weave to the side. We still have to spread it all out.



After spreading out the sausage, the fried bacon is crumbled on top of it.



Barbeque sauce is then added on top of the crumbled bacon and sausage.



A rubber spatula helps when rolling up the sausage around the crumbled bacon.



With the sausage rolled, it's then time to wrap the bacon weave around the center.



After adding another layer of spice to the outside, the b'causage is ready for the smoker.




About 2 hours later, a beautiful B'causage is ready to serve hungry race fans.

Wow. I actually went into cardiac arrest while looking at the pictures. Stunning.

BB

I love the name!

Did you take any shots of it once sliced?

I made one a couple weeks ago. After the initial horror of all that meat it got devoured very quickly.
BD

Tell us about the type of sausage you used. I used two mild sausages: one, a "country sausage" and the other, a sage sausage. It made for a somewhat bland flavor. Should I find myself making one again, I suspect I will use at least one pound of sausage with some heat.

Well done, I particularly admire the celery and ranch in the background. Nice touch.

Hot Italian from the grocery meat case. Used a Penzey's BBQ 3000 as the rub and I forgot the sauce but it also had some heat. I found that the 2lbs recommended in the recipe I had was too much for the 5x5 bacon. About 1.25 would have been better.
Bob

I'm really having a difficult time refraining from trying to make this myself...not good for the hypertension. Looks incredible though.

Give in Noel! I only plan to make it about once a year for my annual trip back home for a college football game.
Bob

Sorry for the delay, Jimmie. I almost forgot to post this for you.

Hi, Bob.

I dare not! I'm sure I'd love it and, knowing myself, I will not have the self-control to have it in reasonable amounts and frequency!

Best,

N

Wow that's a real YUMMMMMY one! Can you send the procedure to my email please. I think this is one of the best food I've ever seen. Please include the ingredients and the materials you've used for this food.
Your a great man dude .. have fun cooking!