• 8servings
  • 180minutes
  • 1109calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds bulk hot Italian sausage

  2. 2 pounds bulk mild Italian sausage

  3. 2 pounds bulk roasted red pepper and onion sausage

  4. 3 pounds hamburger (seasoned to taste)

  5. 1 1/2 - 2 pounds pepper bacon ends and pieces

  6. (limp or lightly cooked for the stuffing)

  7. 1 1/2 - 2 pounds sliced pepper bacon for weaving

  8. 2 1/2 pounds of a good pizza blend cheese

  9. 1/2 pound sliced fresh mushrooms

  10. Small jar of a good pizza sauce

  11. Small can sliced black olives

Instructions Jump to Ingredients ↑

  1. Season the hamburger to tasteHere you can see the 4 different meats, Note that Patti lined my cookie sheet with foil.

  2. You will use it to help roll this into a log.

  3. A layer of bacon A layer of pepperoni Use the foil to start the roll This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker.

  4. Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow. Seal the seam and ends. I set my grill grate up so I can roll this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift.

  5. Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well.

  6. Cooking Directions: Royall Wood Pellet Grill/Smoker Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your “Fatty” directly onto the grill and just let it hang out in the smoke and get happy for 1 hour or so. This is referred to as “smoking”; the temperature is around 225 degrees.

  7. We have Crash Test Dummies coming over for dinner so to move things along kick the temperature up to 375 for about 2 hours. You will be looking for an internal temperature of 165 when it is done.

  8. After about 1 ½ hours check your temp, you should be close.

  9. For using other types of grill check out our website


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