{"id":4403,"date":"2017-05-27T19:30:56","date_gmt":"2017-05-28T00:30:56","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=4403"},"modified":"2023-09-27T11:59:47","modified_gmt":"2023-09-27T16:59:47","slug":"bacon-cheeseburger-sausage","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/bacon-cheeseburger-sausage\/","title":{"rendered":"Bacon Cheeseburger Sausage: Fully Loaded with Mushrooms and Onions"},"content":{"rendered":"<p><span style=\"font-size: 14pt;\">This recipe isn&#8217;t a full blown winner yet but I wanted folks to have a sneak peak at a project I have been playing with for a while.<\/span><\/p>\n<h3 style=\"text-align: center;\">The Fully Loaded Bacon Cheeseburger Sausage<\/h3>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">Here is what I started with:<\/span><\/p>\n<p style=\"text-align: left;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-4404\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4602.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4602.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4602-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<ul>\n<li style=\"text-align: left;\"><span style=\"font-size: 14pt;\">1.25 pounds of round roast cut into strips<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"font-size: 14pt;\">1\/2 pound bacon<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"font-size: 14pt;\">8 oz of fresh mushrooms<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"font-size: 14pt;\">1 medium sweet onion<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"font-size: 14pt;\">1 cup shredded cheddar cheese<\/span><\/li>\n<\/ul>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I got the party started by cooking the bacon in a cast iron pan.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I took the bacon out and added the sliced sweet onion to the bacon grease and cooked over low heat until the onions had softened and taken on some nice color. \u00a0That took about 10 minutes.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I removed the onions and then sauteed the fresh mushrooms with some salt, pepper and butter. \u00a0I let them simmer for about ten minutes and gave them little stirs every now and then.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I gave the cooked bacon a rough chop then combined it with the onions and mushrooms and threw them in the refrigerator to cool down.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">While the other ingredients were chilling I seasoned the beef with a tablespoon of Worcestershire sauce and about a teaspoon each of salt and pepper.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I ran the beef through a meat grinder then combined it with the chilled onions, mushrooms and cheese and ran everything through the grinder again.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">The combined mix got stirred with a paddle for about two minutes and was then formed into small logs.<\/span><\/p>\n<p style=\"text-align: left;\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-4405\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4610.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4610.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4610-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I dropped the logs into the barrel of an LEM Jerky Cannon and <a href=\"https:\/\/bbqdryrubs.com\/sausage-making-for-beginners\/\">started making sausages<\/a>!<\/span><\/p>\n<p style=\"text-align: left;\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-4406\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4612.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4612.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4612-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I really can&#8217;t tell you how much it makes me smile to simply say the phrase &#8220;Jerky Cannon&#8221;.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I wanted nice straight sausages so I used collagen casings and tied them off with twine.<\/span><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4407\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4614.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4614.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4614-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p><span style=\"font-size: 14pt;\">These got grilled up with indirect heat for about 25 minutes until they hit an internal temperature of 150F.<\/span><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4408\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4618.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4618.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4618-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I put the Bacon Cheeseburger Sausages onto a simple bun and hit them with a line of yellow mustard.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">If you use ketchup your dog will bite you.<\/span><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4409 size-full\" title=\"Bacon Cheeseburger Sausage\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/Bacon-Cheesebuger-Sausage.jpg\" alt=\"Bacon Cheeseburger Sausage\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/Bacon-Cheesebuger-Sausage.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/Bacon-Cheesebuger-Sausage-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">The sausages tasted great but could use a little tweaking.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">I&#8217;ll probably up the cheese to two cups next time and might even get more aggressive with the bacon.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">The biggest problem with the sausage is the grainy texture. \u00a0To really nail this thing I am going to have to incorporate some pork fat.<\/span><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4410\" src=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4633.jpg\" alt=\"\" width=\"653\" height=\"490\" srcset=\"https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4633.jpg 653w, https:\/\/bbqdryrubs.com\/gnne\/2017\/05\/IMG_4633-300x225.jpg 300w\" sizes=\"(max-width: 653px) 100vw, 653px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">If you are looking for some gear to up your grilling game then let me suggest that you look into getting a meat grinder.\u00a0 Having a grinder lets you get seriously creative with you sausage or burger recipes.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: 14pt;\">Now get out there and have fun grilling!<\/span><\/p>\n<p style=\"text-align: left;\">\n","protected":false},"excerpt":{"rendered":"<p>This recipe isn&#8217;t a full blown winner yet but I wanted folks to have a sneak peak at a project I have been playing with for a while. The Fully&hellip;<\/p>\n","protected":false},"author":10,"featured_media":4409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/4403"}],"collection":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/comments?post=4403"}],"version-history":[{"count":9,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/4403\/revisions"}],"predecessor-version":[{"id":11315,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/posts\/4403\/revisions\/11315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media\/4409"}],"wp:attachment":[{"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/media?parent=4403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/categories?post=4403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bbqdryrubs.com\/wp-json\/wp\/v2\/tags?post=4403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}