To make 5 lbs:

5 lbs. Ground pork sausage
2 containers of crumbled gorgonzola cheese
2 cups of crispy chopped bacon (or real bacon bits)
Dizzy Pig Cowlick to taste
1 handful chopped Cilantro
1 handful chopped parsley
1 tsp Black pepper
Salt to taste
2 cups of cold water

Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats, make patties or case in sausage casings. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.

Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce

When ya eat um, yer gonna say: Holy Smokes!

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