Pork Suicide Roll
aka The Bacon Explosion, revised a bit for oven use
2 pounds thick cut bacon
2 pounds pork sausage
1 jar of barbeque sauce
1 jar of barbeque rub
Weave several strips of bacon like a lattice crust pie on a piece of foil or saran wrap - make a square that's one strip of bacon tall and one strip of bacon wide. Sprinkle with BBQ rub. Fry the remaining bacon and cool slightly. Spread an even layer of pork sausage over the oven bacon, spreading to edges and making sure the layer is even and thin enough to be able to roll the whole thing up like a jelly roll. Sprinkle the cooked bacon over the sausage. Drizzle with 1/4 c of BBQ sauce. Roll the bacon mat up into a roulade, using the plastic wrap or foil to help you roll it tightly. Place the roll, seam side down, in a baking dish (up on a rack if you have one). At this point the original recipe calls for you to smoke the roll in a smoker for 2 1/2 hours at 250 degrees. Since I don't own a smoker, I'd bake it for 1 hour at 350 degrees. Pull out of oven, carefully loosen from pan, and brush evenly with BBQ sauce. Bake an additional 5 minutes. Remove from oven and let rest 15 minutes before slicing into 1 inch portions.
Variation: Firecracker Suicide Roll - add 2-3 canned chipotle chiles to the sausage layer
Variation: Cheesy Suicide Roll - mix 1 c sharp cheddar cheese into sausage before spreading onto bacon
