Smoked Groundhog!

Discussion in 'Recipes' started by Phil@Refuge, Aug 19, 2012.

  1. Phil@Refuge

    Phil@Refuge Senior Refuge Member

    Messages:
    289
    Joined:
    Aug 17, 2012
    Location:
    KY
    Ingredients:
    1lb Breakfast Sausage (Flavored is best hot, sage, ect)
    16oz Chive Cream Cheese (Room Temperature)
    1 Package of Shredded Sharp Cheese
    1 Package of Shredded Colby or Monterrey Jack Cheese
    1 Type of Sausage (Hot Link, Smoked Sausage, Brat, ect.)
    Small Bottle of Regular BBQ Sauce
    1 Package of Bacon

    Using a piece of wax paper with plastic wrap on top, lay out the breakfast sausage and form into a square, just big enough for whatever kind of sausage link you are using. Next, combine the cream cheese and both shredded cheeses in a bowl to create a cheese medley. Spread that onto the breakfast sausage. Next, take the sausage link and lay it in the center. Pour a strip of regular BBQ sauce on top of the sausage link, just enough to cover it. Now starting at top, start to create a "roll" by rolling it from top to bottom. Once you have it in a roll, take the bacon strips and wrap the roll. Try to make the bacon ends meet at the bottom so you can put toothpicks in it to help keep it all together in the smoker.

    Now smoke it at or around 250 for an approximate 2hrs. Time really varies depending on smoker, type of sausage link used and so forth.

    Then, ENJOY! :tu
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    Bothell,WA 98011
    Hahahaha..I had visions of a roasted rockchuck.:l
     
  3. DR CABELA

    DR CABELA Banned

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    9,722
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    Location:
    owensboro,KY
    real groundhog is considered good eats around here......
     

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