A breakfast recipe that will leave the whole family wanting more. By combining cinnamon crumb cake with breakfast sausage, you're guaranteed success!
Graham Russel @cookingwithcarrrl
1 lb ground breakfast sausage
1 box Krusteaz Cinnamon Crumb Cake (will only use ¼ of the finished cake)
1 tbsp. of your favorite rub
1/4 cup of maple syrup & more for serving
Light your Pit Barrel® according to instructions.
Bake the crumb cake according to boxes instructions. Any leftover cake or muffin can be used as a substitute. Once cooled crumble ¼ of the finished cake into little bite sized pieces. Set aside.
Remove sausage and place on plastic wrap. Smash & spread the sausage until it forms a large thin semi-rectangular shape. It is best to work with the sausage when it is very cold.
Next add your crumbled crumb cake to the center of the sausage sheet, like you’re filling a burrito. Pour the maple syrup over the crumbled cake.
Carefully roll the sausage around the crumb cake, using the plastic wrap as help. Pinch the sausage closed.
Next sprinkle all sides with your seasoning. Wrap tight in plastic wrap and foil. Place in the freezer for 15-20 minutes to help set the shape.
Remove from the freezer and place in the center of the Pit Barrel® grill grate. Cook for 1 hour or until it reaches an internal temperature of 160 degrees.
Let rest for 5-10 minutes. Slice and serve with extra maple syrup.
Desired Temp: 160º
This fantastic recipe takes the smoked sausage fatty to the next level. Check out more Pit Barrel Recipes for your next smoking inspiration!