#sizzlinwithSAS is back with a bangin' Bacon Explosion to pair with our Elisha's Chardonnay.
Say WHA?
It's a veritable festival of nitrates here at 3210 Staff Avenue as Sue-Ann weaves and rolls an amazing meatloaf of bacon, sausage and BBQ spice. While she COULD go with the expected red to pair with this "heart-stopping goodness", in honour of the (many) #ChardonnayDay celebrations this year, she's pairing it with our 2018 Elisha's Chardonnay ($22.95)
Our chard is super-approachable with loads of fresh! heritage! apple! notes on the nose and palate. Bright acidity makes it an wonderful Chard for summertime sipping with or without food. If you're thinking of making the Bacon Explosion at home (we'll share the recipe on our blog at www.sue-annstaff.com), consider pairing this pigtastic main course with our Chard -- it's lively and refreshing...like a liquid version of the defibrillator paddles the meal may require... ;)
Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
