Directions

1. Place 1 lb of Italian sausage onto cutting board covered with parchment paper. Place another sheet of parchment paper onto of sausage. Use a rolling pin to roll out sausage flat and even.

2. Remove top sheet of parchment. Pick an edge and then add the cream cheese, Monterey jack cheese and the Hot Pepper Bacon Jam. Use the bottom parchment paper to help roll your smoked fatty. The most important part is to keep all of the stuffing inside and have an even cylinder shape.

3. Set your smoker temp to 275°F. Place the smoked fatty on the smoker rack. Add apple wood chunks for an amazing enhanced smokey flavor. Make sure to season your smoked fatty with your favorite pork rub on all sides.

4. At the 45 min mark check the internal temp. When it reaches 165°F remove the smoked fatty. Rest for 6-8 mins.

5. During the resting period, toast the Texas toast bread and get cook eggs on a medium heat skillet.

6. When the bread is ready, slice the smoked fatty into 1-2 inch pieces.

7. Assemble the sandwich: Spread Hot Pepper Bacon Jam on the top and bottom pieces of toast. Add two sections of the smoked fatty onto the bottom bun then 1 sunny side up egg. Top with the 2nd piece of toast.

8. Make as many sandwiches as you desire.
9. Serve and enjoy with family and friends!