Kroger Chef Paul Dowell's Sausage Bomb - WDRB 41 Louisville News

Kroger Chef Paul Dowell's Sausage Bomb

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Sausage Bomb by Kroger Chef Paul Dowell

1 pound Kroger thick cut sugar cured bacon

2 pound Kroger Hot Country Sausage

18 oz. Jar of Kroger Thick and Spicy Barbecue Sauce

2 cups Kroger Shredded Sharp Cheddar Cheese

1 cup Sliced Pickled Jalapeno Peppers (drained)

Lay out the bacon strips on a sheet pan lined with aluminum foil. Reserve one slice of bacon. Make sure the strips are touching.

Spread the sausage over the bacon pressing the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.

Sprinkle on the cheddar cheese and the jalapenos. Roll the sausage forward completely wrapping it in the bacon. Make sure it sits with the seam facing downward to keep it sealed up.

Baste the bacon with about half of the barbecue sauce. Place the reserved bacon slice on top end and curl it to make the fuse for the sausage bomb. Roast the sausage bomb in a 325 degree oven for 45 minutes to one hour. Be sure the internal temperature reaches 165 degrees.

When your sausage bomb comes out of the oven, baste it once again with the remaining barbecue sauce to give it a nice glaze. Slice your Sausage bomb in ½" rounds to serve. Obviously, pork is best served by itself, but if you feel the need to make it into a monster sandwich, place a few slices on a large biscuit. You'll reach pork Nirvana in no time!

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