Gorgonzola Smoked Bacon Sausage by BBQ Bob Trudnak

To make 5 lbs:

5 lbs. Ground pork sausage

2 containers of crumbled gorgonzola cheese

2 cups of crispy chopped bacon (or real bacon bits)

Dizzy Pig Cowlick to taste

1 handful chopped Cilantro

1 handful chopped parsley

1 tsp Black pepper

Salt to taste

2 cups of cold water

Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats, make patties or case in sausage casings. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce.

When ya eat um yer gonna say: Holy Smokes!