Pigskin for Superbowl? Pshaw... how about pig flesh! Bacon inside of pork sausage inside of bacon. Three layers of pork, rolled, mmmm. That's right, I'm talking about the BACON EXPLOSION!
I so rarely do progress pics, but this is so awesome I just HAVE to :-)
introduced by Jen, apparently in the NYT, and here's a link to the 1st search result from google
2 lbs thick cut bacon
1.5 to 2 lbs Italian sausage, casings removed
3 Tbsp BBQ rub
2/3 C BBQ sauce
Prep a sheet pan with a layer of aluminum foil topped. It just makes this a bit neater start to finish.
Take 10 strips of bacon and create a tight 5x5 basket weave. (What's a basket weave you ask? the NYT recipe describes it, and the BBQ addicts show it.) I should note that I had thinner strips so I eventually did 6x6 (don't mind the pic, I took 1 strip away eventualy).
Preheat oven to 225. (Or you can smoke it, but I don't have a smoker, so we'll be baking.)
Snip the remaining bacon into 1-2" pieces. Fry to your desired doneness- when they're about halfway there sprinkle in about 1T of BBQ rub and keep cooking. Cool. Spread the cooled bbq bacon bits over the sausage in an even layer.