Crumb Cake Breakfast Fatty
Sweet cinnamon crumb cake, with added syrup, wrapped with savory breakfast sausage, and then smoked!! What's not to love?
Ingredients
- 1 lb Ground Breakfast Sausage
- 1 Box Krusteaz Cinnamon Crumb Cake
- 1 tbsp Magical Meat Sprinkles
- 1/4 cup Maple Syrup
Instructions
- Bake the Crumb Cake according to the directions on the box. Let it cool. Cut into quarters.
- Layout a large piece of plastic wrap on your counter top. I like to use two sheets, about 2ft. long each and lay them side by side with about 2 in. overlap.
- On the plastic wrap, flatten out the sausage to make a rectangle about 9″ x 13″ ish.
- Using 1/4 of the crumb cake, break it up over the center of the sausage.
- Pour maple syrup over the cake.
- Using the plastic wrap, pull the sausage over the cake and pinch the seam closed. Pinch the ends closed as well.
- Sprinkle the Magical Meat Rub over the wrapped up sausage. Use the plastic wrap to roll it over to get all sides.
- Wrap the entire sausage up with the plastic wrap and place in the fridge for at least 2 hours. The cold temp helps it to maintain shape.
- Prepare your smoker.
- Cook on the smoker grate until it reaches 160 degrees. Depending on your smoker, this could be about 1-2 hours.
Leave a Reply