Breakfast Bacon Weave Fatty

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Breakfast Bacon Weave Fatty

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BBQ foods are hearty, fulfilling, and leave a satisfying knot in your stomach that defy hunger pangs until your next meal. I humbly submit that it’s as sophisticated as any culinary craft can be and its genuine gastronomic art in the eyes of the beholder. Since September is my designated Bacon Month (see previous week’s post), I’m up living up to my calling to create something with bacon that’s suffused with the character and tradition of true American BBQ. There are countless ways to make a BBQ Fatty which is essentially a flavorful sausage wrapped around anything you fancy eating from pork loin to shrimp to polenta. It’s easy to prepare and you and your guests will be filled with tasteful satisfaction of this heart-attack-on-a-plate. If you’re going to go, best to go happy . . . BBQ allows me to affirm my soul and the preciousness of simple things in life. It’s a celebration of my survival of another busy week at work trying to oversee project managers that build the IT infrastructure of datacenters, networks, microwave system, servers, workstations, and devices that bring water to 18 million persons across 300 cities and 5,000 square miles. It’s a rite of renewal and a triumph of the daily abrasions from the demands of a job, the Dogbert bureaucracy, and being the first in line for the rolled-up newspaper when things don’t go right. You can tell it’s been a tough workweek for me as I unwind by writing this article and shift my focus from the world of IT into the world of smoke, fire, and meat. For animals, eating is survival. For me, eating is a rite of renewal and great art that I’m going to make accessible to you with some imagination and helpful hints. I’ve done some mundane and some imaginative (read, strange) bacon fatty concoctions so this one is pretty tame. I wanted something to perk up my students in my Saturday BBQ class, so I scoured my freezer and found some bacon and leftover frozen Apple Fritter donuts. I found some eggs and some ground pork, so I decided to make a Bacon Weave Breakfast Fatty. Regular ground pork is fine but the best sausage comes from boneless shoulder hand ground by your butcher. If you’re too busy, regular store-bought breakfast sausage is fine.
Use your imagination with anything you can find in your kitchen and fridge to make fatties

  • Total Time: 1 hour 30 mins
  • Yield: 4 to 6 1x


Units Scale
  • 3 eggs scrambled, seasoned with salt and pepper, set aside to cool
  • 2 apple fritters from your fav donut shop (substitute with frozen waffles, frozen French toast, donuts, hash browns, maple bar donut, or anything you like)
  • 18 strips of bacon (14 for the weave and 4 to fry and crumble)

Spicy Pork Sausage (you can substitute with store bought sausage if you like)

  • 2 lbs ground pork (best to get boneless pork shoulder ground for you by a butcher)
  • 1 teaspoon dried thyme
  • 2 teaspoons crushed fennel seeds
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon SYD Hot Rub
  • 2 tablespoon dry red wine, or substitute with 2 tablespoon of apple juice
  • 1/2 teaspoon freshly grated nutmeg, if you have it
  • 1 teaspoon Cayenne pepper (more if you like spicier)


  1. Have your butcher grind up 2 lbs of boneless pork shoulder. Make sure he grinds up the fat from the fat cap into the ground pork
  2. Mix the ground pork with the rest of the sausage ingredients
  3. Charcuterie tip: Scoop 1 teaspoon of the sausage you made and cook on a hot saucepan. Taste and then adjust the seasonings to your liking.
  4. Spread out pork sausage into a large piece of cling wrap big enough to shape sausage into a log
  5. Arrange scrambled eggs, bacon, and frozen French toast in the middle
  6. Roll the sausage and stuffing into a log roll
  7. Season outside with more SYD Hot rub and wrap with cling wrap
  8. Make a bacon weave by laying out 8 strips of bacon and weaving the other 6 pieces into a bacon weave fabric. Lay out 8 strips of bacon (#1 to #8) parallel to each other on a sheet of foil or parchment paper. Weave the 9th strip 90 degrees to #1 – #8. It’s easy if you start from left to right and lift each of the #1 to #8 strips as you lay down the 9th, 10th, 11th, 12th, 13th, and 14th strip.
  9. Unwrap your sausage log from the cling wrap and place your sausage log in the middle of the bacon weave and roll the weave over the log. Wrap with cling wrap until ready to cook
  10. Smoke in 275 degree smoker until internal is 165, about 45 minutes. Remove and sauce with your favorite BBQ sauce.
  11. Your doctor would not approve but your taste buds will!
  12. Cut into rings and serve immediately
  • Author: Harry Soo
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Breakfast/Brunch
  • Cuisine: American

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