Sauribacon - Method of Preparation

These are the basic instructions for making Sauribacon. But play with it.

Ingredients:

• Boneless Beef Shortribs (2-3)
• 1 Pound flavorful, uncooked sausage, removed from casing
• Thick-cut smoky bacon

The standard sauribacon begins with a core of boneless beef short rib. Beginning with 1 inch wide ribs makes for a manageable sauribacon.

Take a handful of sausage and mold it around the short rib, covering all sides to a thickness of about ¼ inch. This can be placed in the refrigerator for 20 minutes to make it easier to wrap.

When you are ready to wrap in bacon there are two approaches. I prefer to cut bacon so that it just wraps one time around the sau-rib, repeating the wrapping until the sau-rib is covered in bacon on all sides.

Sauribacon should be cooked sous vide. So the sauribacon should be bagged (double bagging is not a bad idea). Then I cook at 155 degrees for at least 24 hrs. After 24 hrs, remove the sauribacon from the bag saving the juices. Crisp the bacon in a skillet, turning it to crisp up on all sides about 3 minutes per side.

Slice it on the bias about 3/4 inch thick and serve.

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Serving Suggestions:

It is best served with a sauce that is acidic - think fruit compote or a chutney. And something green, it is three meats for heaven’s sake.

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Singing the Song

To maximally enjoy the sauribacon, sing the following song while serving:

To the tune of Oh Christmas Tree -

“Sauribacon-Sauribacon,

How luscious are your layers.

Sausage wrapped ‘round delicious rib,

And bacon hugging all of it.”

Watch my children singing the Sauribacon song

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Wine Pairing

Red wine is supposed to be good for your heart, so that seems wise.