Salado Recipe Request

That would be me, Spring Chicken, and the recipe is simple.  Thanks for asking.  I call them "Magnum Loads" and they are very popular on the Eggfest circuit.



You will need;

1  1-pound package of your favorite smoked sausage. We used Slovacek's Pork      & Beef version.
1  1-pound (16 oz) package of thin sliced bacon.  
1  1-pond packages of Jimmy Dean Hot Pork Sausage
16 Little Smokey Sausages (Beef Has a Better Flavor)

First, cut the smoked sausage in 1" pieces.  You should have 16.  Save the end pieces for breakfast or something.

Using an apple corer or small knife, make a hole through the smoked sausage end to end.  Save the little plug for breakfast or something.

Insert and center a Little Smokey in each of the 16 smoked sausage pieces.

Slice the Jimmy Dean Pork sausage into 16 slices-8 per pound about 1/2" each.  It helps to keep the sausage chilled until needed.

Using your hands, mold the Jimmy Dean pork sausage around the smoked sausage/little smoky sausage morsel.  Form it up so it will be end to end.

Wrap one slice of bacon around the formed up morsel of go.  It helps to stretch the bacon to make it cover the entire thing.

Cook indirect @ 375° to 400° raised grid until done. About 40 minutes.

Turn over once or twice and rotate to cook all evenly.

We like to cut them in half so that people can see what they are eating.  And the smaller size tends to make for a single bite which imparts all that wonderful flavor at once.

Hope you enjoy them.

Spring "Running On Half Loads Today" Chicken
Spring Texas USA

Magnum loads????  Sounds like something that happens to @nolaegghead and @sgh after the Nawlins Brisket Camp!!!  Haha!  Thanks for sharing!

That is a good recipe. I had a few of them in Salado.