BACON Wrapped Deer Sausage on the Weber Kettle

Venison sausage wrapped in homemade bacon, using the Slow ’N Sear. Modified Chef Johnny’s recipe.

• Started with a ring of our locally made venison sausage and our homemade bacon.
• Started to thaw the sausage the night before and placed back in the freezer right before I was going to cut the sausage. Make cutting the sausage much easier when pretty firm.
• Cut the sausage into 1” to 1 ½” pieces.
• Cut the bacon strips in half.
• Wrapped the bacon around each piece of sausage and attached with a skewer.
• Set up the Weber Kettle with the Slow ‘N Sear, had the Easy Drip Pan in place and used the Easy Spin Grate.
• Started a full chimney of charcoal, and once ready poured it into the Slow ‘N Sear.
• Kept the temperature up very high to crisp the bacon.
• Only took about 15 minutes to get the sausage to 160 degrees.
• At that point I spun the Easy Spin Grate to go over directly over the coals to finish off the bacon.

Summary:  Thanks to Chef Johnny at Texas Style BBQ and Cuisine! Here is the link to his version of the Bacon Wrapped Deer Sausage. He has got a great channel!   https://youtu.be/t1vvkuE3RNo
 Blooper!  As you saw in the video my Easy Spin Grate flip side came off when I was spinning, and we lost 2 pieces. Just had to salvage the rest and keep moving on! Not much I could do with the camera rolling. LOL

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Видео BACON Wrapped Deer Sausage on the Weber Kettle канала Beers-Jack of BBQ