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.
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.
