Breakfast Fatty & Gingerbread/Pig Candy House

R2Egg2Q

I cooked up a breakfast fatty for a birthday potluck at work. I described it as like a breakfast burrito but substitute sausage for tortilla.
Process for this was as follows:
-precook any fillings that need to be cook ahead (bacon trimmings & eggs for this cook)
-put a 1 lb sausage chub (Jimmy Dean Maple this time) into a 1 gal ziplock bag and roll flat
-cut open the edges of the bag to get access to the sausage
-I flipped the sausage onto my Frogmat (food safe silicone cooking mat) for ease of handling as the sausage is really thin and fragile
-top sausage with fillings (eggs, bacon, diced green chiles, shredded cheese) -roll up and press edges of sausage together for a good seal
-cook on Egg until IT of sausage reads 160+ (this went about 50 mins at 300-325 with a little peach wood smoke) -Slice and serve
Now the reason I had bacon trimmings for the fatty was I had made a couple of bacon weaves and trimmed the edges to make nice clean edges for some Pig Candy roofing "panels". My team entered a Gingerbread house competition at work and asked me to incorporate some BBQ so the pig candy roofing and shutters was my contribution to the project. Unfortunately, the house didn't win but my team sure enjoyed the best tasting house in the event.

flemster

Oh GOD that looks good.... I don't have a mesh silicone mat like that.  Every tried it rolled in parchment paper? Or in a solid silicone cookie mat (can't imagine SWIMBO would notice)...

I am trying to think how to replicate this without one of those mats...

R2Egg2Q

I seem to recall letting it sit on the bag until transferring it to the Egg before. You just have to be very gentle with it until it firms up on the Egg. Haven't tried your ideas yet but would think they could work.
You could also wrap the whole thing in a bacon weave but I've had mixed results with that.

Brisket_Fanatic

I would definitely go for a slice of that along with a chunk of roof!