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Breakfast Fatty Recipe!

Breakfast Fatty Recipe!

A delicious roll of stuffed breakfast sausage, lovingly wrapped in bacon and hit with a dusting of spicy rub.

This recipe was sent in by Matt Blackwell, and we're excited for you to try it!

You Will Need

  • 1 lb (450 gr) cooked and chopped bacon
  • 1 lb (450 gr) uncooked breakfast sausage
  • 14 slices uncooked thick cut bacon
  • Kosmo's Q Dirty Bird (or Dirty Bird Hot!) Rub 
  • Kosmo's Q Competition BBQ Sauce
  • 6 eggs scrambled
  • 1 large white onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 cloves garlic diced
  • 2 medium potatoes diced
  • 1 lb sliced brussel sprouts
  • 2 cups sharp cheddar cheese

The Prep

To get started, let's take care of all the separate ingredients that will go into the fatty. Heat up some olive oil in a cast iron skillet, and cook your scrambled eggs to your liking. Season with some Dirty Bird to taste.

Next, cook the chopped bacon, until crispy. When done set aside, and remove all but a couple tablespoons of the grease. Throw all of your vegetables in the bacon grease. Season and sauté until softened, then remove from heat.

The Cook

Let's get to the meat of this recipe: put your sausage in a gallon plastic bag and cut the corners opposite the zipper. Then use a roller to flatten the sausage out to match the size of the bag, and set aside.

Time to bring everything together. On a sheet of parchment paper, make a bacon weave with the 14 bacon slices (7 horizontal and 7 vertical). Season the bacon weave with Dirty Bird or your favorite rub.

Remove the sausage from the bag, and place it on top of the bacon weave. Season, then place the vegetables on top. Season one more time before rolling the fatty up into a log, with the bacon weave around it. the  Season the sausage.

Preheat your grill or oven to 325ºF (163ºC). Before you put the fatty on, hit the outside of the bacon weave with the rub, and brush with some BBQ sauce.

The Payoff

The breakfast fatty needs to sit on the cooker for 1-2 hours, or to an internal temperature of 160ºF (71ºC). Flip it over about halfway through for even color and crisping.

After it's done, let the fatty rest for 15-20 minutes before serving!

Once again, thanks to Matt Blackwell for this recipe! We're excited to hear what the community does with it. Catch you on the next one!

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