When the urge to try new ideas for our good old Traeger we jump in head first every time. This time we were not disappointed with our creation, a smoked shrimp & cheese sausage roll all wrapped in bacon and cooked on our pellet grill. The taste of this masterpiece was simply incredible and will now be a mainstay in our original cookbook.
We started this off by preparing a nice 5 lbs pork shoulder roast and converting it by using our special sweet Italian Sausage spice blend into incredible tasting sausage meat. We then shredded some cheese, chopped up some shrimps that we had precooked on the stove top and sliced a nice and juicy red bell pepper. We then laid a pound of bacon down on a piece of parchment paper and proceeded to weave it making a 13″ x 16″ bed. Once this was completed we proceeded to spread a thin layer of sausage over the top of the bacon bed, then covered this with the shredded cheese, the chopped shrimps and finally the sliced bell pepper. Now it was time to roll this up. We first rolled up the sausage covered with cheese, shrimps and pepper into a log. Once this was completed we proceeded to wrap the whole thing with the bacon weave. We ended up having a little problems with the ends so we decided to use a few toothpicks to hold them together.
Now it was time to smoke it and then cook it to perfection on our Traeger pellet grill. We smoked it for 45 minutes and then increase the temp to 350ºF to cook it to the internal temperature of the sausage to 155ºF. The hardest part was to let it sit for 20 minutes once cooked because the smell was so incredible that we had to be restrained. I am telling you give this one a try. It is simply unbelievable. Here is how we completed it.
RECIPE
ITALIAN SAUSAGE SPICES (make this ahead of time and store it until you’re ready to make sausages)
4 tsp garlic powder
5 tsp kosher salt
12 tsp dry basil leaves
6 tsp dry oregano
3 tsp crushed pepper flakes
3 tsp ground black pepper
1/2 tsp anise seeds (more if you like. You can substitute with fennel seeds) this is to taste.
3 tsp paprika
DIRECTIONS
mix everything together and run through a food processor to pulverize into a powder
Seal in a tight lid fitting jar and store it in a cool dry place
Once ready to use add 4 to 5 tsp of spice by mixing it with a 1/4 cup of red wine for every 1 lbs of meat
SAUSAGE ROLL (we made 4-3/4 lbs of sausage but used only 1 lbs for this recipe. We stored the rest for another time)
INGREDIENTS
1 lbs Pork shoulder roast
1/2 lbs of raw shrimps
Old cheddar cheese
1 sweet red bell pepper
1 lbs of bacon
DIRECTIONS
Grind the pork shoulder using whatever you have to grind the meat through a 1/8 plate
once ground mix the above Italian spices into the meat at 5 tsp per lbs mixed in a 1/4 cup of wine
Once spices and wine is added to the ground meat add a 1/4 cup of Panko crumbs
mix very well to assure that all of the spices are well blended into the meat
Set aside
On a stove top add 1 tbs of olive oil to a large sauce pan and cook the shrimps lightly on both sides. Make sure that they are still somewhat raw on the verge of being cooked.
Chop up the shrimps. Set aside.
Using a shredded (hand or mechanical) shred the cheese. Set aside
Lay out bacon strips and form a weave on a large piece of Parchment Paper. Click here to see how it is done : 6:34
Once bacon weave is complete spread sausage mix over the weave leaving at least 2″ on each side.
Over the meat spread the shredded cheese, the shrimps and the peppers.
Roll the sausage meat to form a log assuring that the cheese, shrimps and peppers are full enclosed.
Once done using your parchment paper roll the bacon weave over the sausage log. See the process here: 8:55
Secure ends with toothpicks if necessary. In our case it was.
Start your grill and set it to smoke.
Place roll on grill and smoke it for 45 minutes.
After 45 minutes increase grill temp too 350ºF and cook roll until sausage internal temp reaches 155ºF
Remove from heat and cover with foil and let it rest for 20 minutes.
Time to taste it
ENJOY!!!
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