great bacon requires time and 400+ f temps, and a watchful eye - flipping helps too.
then you can refrigerate it and use it for a week on baked potatoes, pigs in blankets, bacon bits for salad, bacon chunks for soups like potato soup and chowders.
it’s gonna kill me, but goddamn is good bacon worth it.
Precook? The bacon and sausages just need to be thin enough, ie. pancetta sliced and chipolata, respectively. Possibly better roasted so they don’t need to be turned (they may unravel).
Traditionally, short chipolatas are used, sometimes referred to as cocktail sausages, although this can also refer to cold, precooked sausages of the same size.
we used to do pigs wrapped in bacon in a blanket. pretty freaking good but you have to precook the bacon.
Yeah, I’ve tried to do that on my grill without precooking. Never got it to work.
great bacon requires time and 400+ f temps, and a watchful eye - flipping helps too.
then you can refrigerate it and use it for a week on baked potatoes, pigs in blankets, bacon bits for salad, bacon chunks for soups like potato soup and chowders.
it’s gonna kill me, but goddamn is good bacon worth it.
Precook? The bacon and sausages just need to be thin enough, ie. pancetta sliced and chipolata, respectively. Possibly better roasted so they don’t need to be turned (they may unravel).
Traditionally, short chipolatas are used, sometimes referred to as cocktail sausages, although this can also refer to cold, precooked sausages of the same size.