Italian Summer Donut


This is my take on a 'Fattie'. Italian flavours wrapped in mince meat and bacon! I have done this dish at some of our Tailgate Events during the past few years. 


For the dish

  • 750g Pork Mince 

  • 24 Rashers Streaky Bacon (Approx) 

  • Large Jar of Red Peppers 

  • 1 Large Jar Sun Dried Tomatoes 

  • 3 Mozzarella Balls

  • Salt & Pepper 

  • 2 tsp Dried Oregano 

  • 2 tsp Garlic Purée 

  • Favourite BBQ Rub

  • Spray Oil 


You will need a Bundt Ring Mould to make this.

Set smoker up to 120'C (250'F) indirect cooking, I used a mix Apple Wood for the smoke.

To the Pork Mince, Add S&P, Garlic Purée (as I did not want to bite into garlic pieces), and Dried Oregano. Mixed together.

Spray the Bundt Ring mound with oil.

Use a knife blade flat on the bacon, use a bit of pressure and push away, this will make the Bacon thinner. Then line the mould over lapping the Bacon.

Line the mould with Mince mixture, about 1/2 thick.

First layered in Roasted Peppers, then Sun Dried Tomatoes, then Mozzarella Cheese. Once this was all in, covered with a layer of the Mince.

Folded the over hanging Bacon over and applied pressure.

Allowed to sit in fridge overnight to firm up.

Sorry no pictures of build as it was pretty messy and did not want to get camera covered.

Turned the Donut out of the tin and apply your favourite rub.

Smoked for 2 1/2 hours until IT reaches 76'C.