Redhot
is Blowin Smoke!
I peeled/cored and diced a Granny Smith apple, added brown sugar and cinnamon (I don't measure, sorry, but about 1/4 cup sugar and 1 teaspoon cinnamon) allowed it to sit for about an hour til it "juiced". I used mild sausage and added about 2 tablespoons brown sugar and 1/2 teaspoon cinnamon to it. Smooshed it out into a nice long rectangle then spread the apple mixture on, leaving room at the edges to seal. Carefully roll up short end to short end then be sure all edges are sealed. Smoke the fatty til done. I used seamless Pillsbury crescent dough to cover it. Roll it out in a rectangle too, lay the fatty on it and make diagonal slices from the meat out to the edge. Then just pull the slices over the fatty, crisscrossing them and make sure the last end is sealed (may have to do some stretching). I then brushed it with eggwash (egg white with a little water) and sprinkled on turbinado sugar, baked til golden brown. Probably TMI but hey, it's sometimes better to have too much rather than not enough! That one was really, really good! I think the sugar and cinnamon in the sausage put it over the top.
