Bacon Explosion prepared by Carl Petersen from Jackson, Nebraska.
1.5 pounds of Italian sausage
1.5 pounds of thin sliced bacon
2 diced jalapeno peppers
1/2 cup diced onions
3 to 5 ounces of habanero cheese
Take 1 pound of the bacon and weave 14 slices into a square lattice.
Fry the remaining 1/2 pound bacon to crispy and break up.
Take the ground sausage and flatten to a rectangle about 1/2 inch thick. Sprinkle crispy bacon, onions, pepper, cheese and a sprinkle of rub on the sausage and gently roll into a cylinder shape. Take the roll, place on the bacon lattice, gently roll the lattice around the sausage roll. Tuck the edges under roll, sprinkle with more rub and place into a 275 degree oven, grill or smoker for about 1.5 hours or until internal temp is 170. Slice to serve.