A perfect Traegered Chicken wrapped in a bacon weave.
The ultimate Cajun Smoked Meatloaf wrapped in a bacon weave.
Juicy and tender Smoked Beef Tenderloin wrapped in a bacon weave.
See. Bacon weaves really do make everything better! So give this little recipe a try and get bacon weaving (yeah, it's a verb now).
Traeger'ed Country Sausage with a Bacon Weave
Prep time: Less than 5 minutes
Cook time: About 2 hours
Pellet recommendation: Hickory
One 1-pound uncooked sausage any flavor
Traeger Pork and Poultry Shake, or your favorite barbecue rub
8 slices of bacon
Using your hands, form your sausage into a log-shape. Season lightly with Traeger Pork and Poultry Shake. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the sausage chub directly on the grill grate and smoke for 1.5 hours (90 minutes).
While your sausage is smoking, assemble your bacon weave on a piece of wax paper. First, lay out 4 pieces of bacon so they are touching each other on the wax paper.
Next, lay the 5th piece of bacon so it crosses the others. Tuck every other slice under the 5th piece of bacon.
Find the two pieces of bacon that were under the 5th piece of bacon and fold them back on top of themselves. Then lay down the 6th piece of bacon and unfold the two that were layed back. Tada! Your first weave. Continue folding the bacon back that was most recently under the last piece of bacon, two pieces at a time, laying the next piece of bacon on top until your weave is complete. Set aside.
After your sausage has smoked for an hour and a half, take it off the grill and increase the heat on your Traeger to 350 degrees.
While your grill is heating, wrap your sausage chub in your bacon weave. Lay the middle of the weave directly on top of the sausage chub and press the bacon all around the sausage.
Flip your sausage and bacon over to finish the weave on the bottom of the sausage. Alternate the bacon ends across the bottom and tuck the ends around each other. Your sausage is now bacon weaved and ready to cook.
Put your sausage back on the grill and cook for 25-30 minutes until the internal temperature of the sausage reaches 160 degrees.
Let the chub rest for a few minutes before slicing.