Hi, everyone. Today on Le Gourmet TV, we’re going to be making this recipe that everybody seems to be talking about. It’s called the bacon explosion, the bacon bomb, the pork fatty, what’s better than pork sausage wrapped in bacon.

So you start out with your bacon, and you do a lattice of 10 strips. So, once you’ve got that woven together, the next step is to put your favourite barbecue seasoning over the top of the bacon. And I’ve got a couple that I think would really work, a Better Butter Burger Seasoning from Ted Reader, or Ted Reader’s Orgasmic Onion. And I think because of the type of sausage that I’m using, I’m going to go for the Orgasmic Onion. So you need about two tablespoons worth and we’ll just start to sprinkle that on top of the bacon.

Now the next step is to take some pork sausage and you could use any kind of pork sausage that you like. You could use hot Italian sausage, you could use sweet Italian sausage, you could use breakfast sausage. It just has to be, without the casing, you just want the seasoned meat. So the next step then is to take our sausage meat and you just sort of press it in on top of the bacon.

The next step is to take just another couple tablespoons of the seasoning mix and just sprinkle it over the top of the pork sausage. Now, what I’ve got here is some bacon bits. So I’ve cut my bacon fairly finely and I fried it off to sort of the texture that I like. And you just sort of sprinkle that into the pile.

Now here’s the only tricky part to this recipe, and that’s rolling this together. Now we’ll see if we can do it without making it look too sloppy. You just want to roll up a log of your sausage meat with the browned crisp bacon inside. Now, you want to roll it back towards you with the lattice-work of bacon.

Now the next step is to get this out on to the grill. And what I’m going to do is to put this on a soaked cedar plank. I really like the flavour that the cedar will give this as we slowly barbecue it. Very carefully, we’re going to get our bacon explosion on top of the cedar plank and this makes it really easy to transport both to and from the grill. So let’s go on out to the grill and get this on.

So outside with the barbecue now and as you can see, it’s a beautiful winter’s day. The sun is shining but it is about minus 15 degrees Celsius out here.

So let’s get the bacon explosion on the grill. So I’ve got a two-zone fire setup here on the German grill and we’re going to slip our pork explosion, bacon bomb, bacon explosion, whatever you want to call it, on our cedar plank on the side that doesn’t have any fire under. Place the temperature probe inside because we want to cook this to an internal temperature of about 160 degrees Fahrenheit. That may seem a little hot for some of you for pork but because this is ground pork with bacon and a lot of fat. It’s going to remain very tender. So close the lid.

Now it is winter time, it is unbelievably cold out here and the first thing I’d like to do is run for the door and stay inside but this dish is aptly named. You’ve got pork sausage wrapped in bacon on a cedar plank on a fire. So you’ve got to stay close. You’ve got to watch it. You don’t want any flare-ups and if there are flare-ups you want to be there right away so you could put them out and manage it. Otherwise, you’re just going to have a crispy crater that you’re not going to be able to eat.

So we’ll keep the lid closed. Keep as much heat as we can inside the German grill, and keep our eye on the temperature. And I guess just sort of stand here on its side and freeze my butt off.

So we’ve reached an internal temperature just over 160 degrees Fahrenheit. I still don’t mind if it’s 15 Celsius out here. So let’s get this back inside before it can cool off too quickly. The smell is incredible though I’ve got to tell you this is a thing of beauty. So let’s get this inside.

So there it is. The bacon explosion, the pork bomb, the pork fatty, whatever you want to call it. I call it delicious. Take this recipe. Make it your own. Play with the type of sausage that you use with the filling. You could add other things in the middle as well with the bacon. You could add caramelized onions. You could add cheese, pretty much anything. This is just sort of the basic starting point. Make it your own. I can’t wait any longer. I’ve got to cut into it.

Thanks for stopping by at Le Gourmet TV. I hope to see you again soon.