Tired of the same old eggs-and-toast drag? Meet the Fall Smoked Breakfast Fatty — a sausage shell stuffed with cinnamon rolls, pecans, bacon, and a drizzle of maple syrup, then seasoned with our Maple Pecan Rub and smoked until dreamy. This is a brunch-level masterpiece that doubles as show-off BBQ magic.
Fall Smoked Breakfast Fatty
Rated 4.8 stars by 4 users
Category
Sausage / Breakfast
Cuisine
American
Author
Lane's
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
Calories
1750
Tired of cereal? Tired of breakfast bars? Then you need to try this super fun and easy recipe! Get the kids involved, they will love it. Who doesn't like sausage, muffins, and syrup? The flavors are incredible. This is a great Saturday morning breakfast and a great way to break the routine of the same ole stuff.
Ingredients
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Lane's Maple Pecan Rub
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1 lb of ground mild sausage
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2-3 Cinnamon Rolls
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4 Strips of cooked bacon
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Maple syrup
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½ cup crushed pecans
Directions
Preheat Grill (indirect) to 275 degrees or the oven to 300 degrees.
Flatten out sausage into rectangle shape
In a bowl add crumbled Cinnamon rolls, crushed pecans, 2 tbsp maple syrup, chopped bacon, and 1 tbsp Maple Pecan rub. Mix together
Form the cinnamon roll mixture into a log in the center of the sausage. Leave plenty of room on all sides.
Roll the sides of the sausage around the mixture and form into the fatty. Fully enclose the mixture (similar to a stuffed meatloaf)
Season all sides of the sausage with Lane’s Maple Pecan Rub.
Smoke on the grill and cook indirect until the internal temperature of the sausage is 160 degrees. (300 degrees in the oven for about 30 minutes or until internal temp reaches 160)
Some of the sausage might be thinner or thicker so be sure to temp in multiple places.Drizzle with Maple Syrup, slice, and enjoy.
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