I started with 5lbs of my favorite breakfast sausage. I combined both mild and hot. Once rolled out I coated with Zatarains Creole mustard and some Killer Hogs. I then layered thin sliced corned beef and about 8 slices of Velveeta. Then I topped with sliced mushrooms, minced black olives, chopped onion, jalapeno slices, and topped with Italian blend shredded cheese. More Killer Hogs on the outside. Cooked on my Weber 26 with hickory chunks. It's really good and got a kick. Thanks for looking.
