Waffle 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. Season with Chicken and Waffle Wing Rub.
5. Break the waffles and arrange them down the middle of the sausage lengthwise.
6. Drizzle the pancakes with the maple syrup. Cut the butter into chunks and place on top of the pancakes.
7. Roll the sausage over the top of the waffles and seal. Peel away remaining plastic.
8. Make a square bacon weave, 8 slices wide.
9. Place the sausage on one edge of the weave and roll to fully wrap.
10. Close the ends of the weave and hold together with toothpicks.
11. Season the fatty generously with Chicken and Waffle Wing Rub.
12. Place the fatty on a rack lined tray and smoke for 2 hours or until you reach an internal temperature of 155 degrees.
13. Mix the ingredients for the bourbon butter together in a small saucepan and place over medium/low heat. Bring to a simmer and cook for 2 minutes to cook off the alcohol.
14. Baste the breakfast fatty with the bourbon butter.
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 with a side of bourbon butter for dipping.
18. Enjoy!