Flatten ground sausage inside a freezer bag. The resulting treat is outstanding

Jef Spencer, the culinary mastermind behind Smoked Meat With Jef, has devised a way to take your barbecue to the next level with a smoked bacon weave wrapped stuffed sausage. As a warning, this recipe is not for the faint of heart, though carnivores will be overjoyed at this mouthwatering dish.

This recipe is also completely customizable. You can alter the type of sausage used, as well as the stuffing you choose to place in the center of the roll. Feel free to experiment until you find your ideal combination. My personal favorite is mushrooms, spinach, and as much cheese as I have in my fridge.

To this showstopping breakfast, you'll need:

1 pound or 13-14 slices of thick cut bacon
1 pound of ground sausage
The stuffing of your choice
Wax paper
Scissors
1 gallon Ziploc bag
Rolling pin

To begin, clip off a small portion of the two corners of the bag, then place your ground sausage meat into it. After it's sealed, roll the meat out flat and even. The two clipped corners allow air to escape as you roll.

Next, lay out a sheet of wax paper. Open up the top of the bag, then cut straight down the sides in a fluid motion.

Carefully peel off the top layer of plastic, then gently flip the meat onto the wax paper.

Next, stuff your sausage. Spencer uses a custom blend of spices, sweet peppers, green onion, pepper jack cheese, and spinach, but you can do whatever you want.

Roll it on up nice and tight — but be careful not to leave the paper in there! That will not be a pleasant surprise when mealtime comes around.

Now comes the fun part. Lay out seven slices of bacon on another sheet of wax paper ... 

... And begin to create your weave pattern.

It should look like the image above when you're done.

Tenderly place your sausage roll from earlier onto the net of bacon and wrap it completely.

Again, don't leave any of the wax paper in the roll! Place the roll seam-down on a rack.

Spencer then places the gargantuan roll into his smoker for 3 hours at about 250 degrees. After 2 1/2 hours have passed, you can brush it with some barbecue sauce if you like.

Here's the finished roll in all its glory.

Tell me that isn't a fine piece of culinary genius. You could say something to that effect, but it would be a lie.

For a full step-by-step demonstration — and to see Spencer's masterful meat-rolling skills in action — be sure to check out the video below. Don't forget to SHARE with all your carnivorous friends!