INGREDIENTS
- 12oz tube of sausage
- Meat Church Holy Voodoo or seasoning of choice
- Biscuits
- Texas Pepper Jelly berry medley
- Cheddar jack cheese
- Duck fat
PRODUCTS USED
- Big Green Egg
- big Green egg convEGGtor
- Big green egg EGGspander
- Meater+ blue tooth thermometer
- Duck fat
- Texas Pepper Jelly Berry medley
- Meat Church Holy voodoo
INSTRUCTIONS
- Unwrap sausage but maintain shape as much as possible
- Season sausage with Meat church holy voodoo
- Light the charcoal and preheat the egg to 350 degrees
Insert ConvEGGtor for indirect cooking - Insert Meater+ blue tooth thermometer to monitor the internal temperature of the sausage
- Place sausage on the grate and smoke the sausage to an internal temp of 165 degrees
- Spray duck fat onto skillet and player biscuits across
- Place biscuits into the egg to cook until they are golden brown
- Once sausage is 165 degrees internal, remove and rest
- Once biscuits are golden brown remove from egg
- Slice the sausage into patties and place on a split biscuit. Top with cheese and Texas Pepper Jelly berry medley!