 something a little different. I'm going to actually make some smoked sausage but I'm going to bake and wrap it and put it in little bite-sized chunks and we're going to take that to a potluck tonight for church. This is the smoked sausage I made in one of my other videos. You can look that up and homemade smoked sausage and what I'm going to do is because I don't want to overcook this sausage when I throw it on the grill with the bacon is I'm going to actually sous vide the bacon and cook it down a little bit before we wrap this, wrap the sausage in it. I'm going to throw it in the GMC 680 sous vide pot at 155 for about an hour and all that's going to do is cook it, park cook it a little bit just so that it renders some of the fat so that we don't have to keep it on as long on the smoker so that the smoked sausage doesn't dry out and lose all its fat and juice in that. So I'm going to go ahead and take the bacon out of the store packaging just because I don't want the paper in there to affect the bacon with the heat from the sous vide. I don't want that to deteriorate and kind of mess up the bacon so I'm going to go ahead and remove both of these packs and put them in the gallon-sized ziploc bag and sous vide them for about an hour. So that's what we're going to do to get started. See you guys back. Coat it in the run and wild pork candy the maple bourbon maple sugar bourbon flavor so that's what we're going to rub this down with and then we're going to throw it on the smoker. So it's a pretty easy recipe you can use this with any kind of sausage you can any kind of store-bought smoked sausage, kielbasa anything like that you can any kind of sausage just wrap it in bacon throw it on the smoker put a nice rub on it and then we're going to throw it in the Gourmia multi cooker and use it as a crock pot to keep it all warm. Of course we're going to use toothpicks to hold the bacon on so it doesn't fall off and then might even just put a little bit you can always put a little bit of barbecue sauce on them kind of toss it up in there so that's what we're going to do so I'm just going to prep these sausages like I said about maybe a little shy of two inches just kind of make it even. I'm kind of trying to make them as even bite-sized. Pulled out of the sous vide and it kind of looks a little sad but you can see some of that fats rendered down so what I'm going to do is going to take some of it out I'm just going to wrap one or two of these to show you and you can see it's not cooked too much just part cooked it and like I said we're just doing that so that we can you don't have to wait as long on the smoker for it to crisp up so the sausage doesn't dry out so what I'm going to do I'm pretty much just going to cut it in half and then wrap them around a piece of sausage so I'll just kind of show you this one here just kind of cut it right in half kind of fold it over so that it's there I'm going to take our toothpick and just kind of push it all the way through so hold that in place and we're going to throw them on this rack and then when we're all done wrapping them up we're going to throw some of this run and wild pork candy maple bourbon on there so I'm going to go ahead and get these rest of these wrapped up at all I got these all wrapped and I ran out of bacon so I couldn't wrap all of them so I've got a good number of them though wrapped in bacon so what I'm going to do I'm going to go ahead and put some rub on these bacon wrapped ones and I'm going to toss some rub on these two and just toss them in the on the grill and we'll throw them in the cooker with them so some people get jipped without getting any bacon but oh well they'll still like the sausage so I'm going to go ahead and get the rub on here like I said it's a run and wild maple bourbon pork candy and our grill is up to temp and the smoke is rolling pretty good so I'm going to go ahead and flip these over and do the other side so we get a good even coating of the rub on both sides and then I'll see you again when I throw these on the grill the Kamado Joe Big Joe's sitting right at 375 maybe 365 close enough so I want to get these on like I said we're not going to be really cooking these a lot so what we're all we're doing is crisping up that bacon so I will leave those in I'll check them out about a half hour and see how they're about 35 40 minutes and I hear the bacon sizzling in there you can hear that fat sizzling and we're gonna go ahead and take these off because it's not time for us to get ready to go to church I want to take this scender rack off so you guys can see what it looks like close up there so they crisp up pretty good and I'm gonna take them off real quick and then we're gonna throw them in the multi-cooker to just stay warm I'm gonna toss some sauce in it and then pick them to the pot look at that guys they are really crispy and the sausage is not dried out so what I'm gonna do with these now like I said is throw them in the multi-cooker and I'm going to toss them in a little bit of sweet baby raised sauce matter of fact I'll just get a little bit of that on my fork and let me grab one of the small ones here let's put a little sauce on it take a bite so you guys can see that bacon-y and smoky mm-hmm still hot too yep the sausage didn't get dried out so part cooking that bacon really helped out now it's nice and it's nice and crispy that rub makes it nice and sweet and I'm gonna have the rest of that as soon as I get off camera but you should try this out guys I know a lot of people do bacon wrap meatballs and stuff like that but smoked sausage works just as well and this part cooking the bacon will work on several different things if you ever do bacon wrap shrimp it'll make it so you don't have to overcook the shrimp you cook that bacon you know get that bacon cooked a little bit before you wrap the shrimp in it and throw it on the grill it'll actually make it so your shrimp is not really overcooked so try it out like and subscribe follow us on Facebook and Instagram and I'll see you again on the next video see you guys next