Cooking for 4 people
Ingredients
- 1 lb
ground breakfast sausage
- 3
mozzarella cheese sticks (.83 oz. each)
- 12 slices
bacon
- 1 cup
smoke hickory barbecue sauce for basting, plus additional sauce for serving
1Food Prep
Divide the breakfast sausage into 12 even portions, then flatten into disks.
Cut each string cheese stick into 4 even portions and place each cheese section onto a ground sausage disk.
Gently form the ground sausage around the cheese so that the cheese is entirely encased.
Wrap each stuffed sausage bite in a slice of bacon and use a toothpick to secure the end of the bacon. Be sure to soak your toothpicks in water for 1 hour before grilling.
2Grill Prep
Fuel: We recommend Kingsford® Charcoal Briquets with Hickory or Mesquite
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the bacon wrapped sausage bites onto the indirect, cooler side of the grill, cover, and allow them to smoke for approximately 20 minutes until the bacon is nicely browned and crisp, and the meat is cooked through and reaches an internal temperature of 160°F on a digital meat thermometer.
Brush the sausage bites with the smoked hickory barbeque sauce, cover the grill and allow the sauce to set for 2 minutes.
Remove the sausage bites from the grill and serve immediately with additional barbecue sauce.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
