I'm feeling inspired to make a mess today... So... I present... another post which I'll update, periodically over the next little while... My first thought was a scotch egg but then I thought to myself maybe an armadillo egg and then I thought to myself why not make an extra mess and try and make an Indian style egg... As it progressed I started adding more flavor profiles and well I'm not sure what to call this and I hope it turns out but... Only time will tell... I used one small bag of baby red instant mashed potatoes that have the little chunky bits in it.
Then, I added curry powder black pepper and a pre-mix of fajita seasoning. I added about a half a cup of frozen peas and a half a cup of a three cheese shredded blend. I had about a quarter cup of those crispy French onions left over from Thanksgiving and decided to throw those in also.
I was thinking cream cheese filling but decided instead to use a half a cup of sour cream which I mixed with a powdered ranch packet, a couple days ago. After mixing it all together it was very solid hard kind of brick and not really malleable, so I added some yellow mustard and gojujang until it came to a Play-Doh type consistency.
I could easily form a football shape with it and it wasn't sticky or wet, so I decided to proceed with making my little potato pea onion footballs. The second to last step involves a tube of hot breakfast sausage. I simply took a bit in my hands and squished it as flat as I possibly could and then wrapped it around the potato stuffing. Not a thick layer, just enough to cover it while trying to keep it evenly wrapping around the potato center. Finally, of course, I cut a couple slices of bacon into thirds. The little pieces of bacon tightly pressed and stretched around the end of the sausage encased potato ball. The regular large pieces of bacon, then wrapped around it holding the end caps.
Based off of the size and density of these balls I'm guessing about 2 hours at 225° on the smoker...but we'll see 🙈
In about an hour and a half I'm going to simmer some diced tomatoes, a splash of Worcestershire sauce and some brown sugar. I'll puree that making a wonderful sweet and savory barbecue sauce which I can mop on them. They'll probably take another 10 minutes or so for the barbecue sauce glaze to set up... *Shrug* all probe one of them with a thermometer to make sure it comes up to temperature in the center, but I'm fairly confident they'll hold together... For the barbecue sauce, I drained a can of diced tomatoes into a pot on medium. I dumped in a quarter cup of brown sugar, a couple splashes of Worcestershire sauce, maybe two teaspoons of Chipotle powder, and a couple dashes of Worcestershire sauce. I brought it up to a simmer and then used my immersion blender to mix it up with a tablespoon of cornstarch for thickening...
I used it to glaze my whatever the heck I'm going to call these things if they're okay and let them sit on the smoker for an extra 5 minutes while it was shutting down...
*Final edit* At the beginning I had no idea what to call these and now that I put it in my face hole I'm going to call them simply... YuM
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