3 Little Pigs Breakfast Fatty

Directions

1. Preheat grill or smoker to 250 degrees
2. Place the ground sausage in a gallon Ziplock bag. Use a rolling pin to flatten out the sausage until it is about the size of a sheet of paper.
3. Cut half of the bag off of the sausage, leaving the other half underneath.
4. Beat the eggs together with the milk in a bowl.
5. Melt the butter in a large skillet over medium heat and then scramble the eggs.
6. Just before the eggs are done, stir in the chopped ham.
7. Allow the egg mixture to cool for 10 minutes.
8. Spread the egg mixture down the middle of the sausage in a line about 3” wide
9. Roll the sausage over the top of the egg mixture and seal. Peel away remaining plastic.
10. Make a square bacon weave, 8 slices wide.
11. Place the sausage on one edge of the weave and roll to fully wrap.
12. Close the ends of the weave and hold together with toothpicks.
13. Season the fatty generously with Bee Sting Rub.
14. Place the fatty on a rack lined tray and smoke for 2 hours or until you reach an internal temperature of 155 degrees.
15. Turn the heat up to 400 and cook for 5-10 minutes to crisp the bacon.
16. Allow the fatty to rest for 10 minutes before slicing.
17. Serve and enjoy!