Mix the sausage meat (or sausage meat and ground pork) thoroughly with the cheese and then divide the mix into 2 equal portions.

Lay out 2 large sheets of wax paper and weave the bacon tightly into 2 lattice patterned squares that are approximately 11 inches x 11 inches.  Feel free to stretch the bacon a little bit and make sure it’s tight.  Bacon slices can also be all different widths so one of my squares was 6 slices by 5 slices and the other was 7 slices by 5 slices.  I organized the bacon the day before and had it ready to go in the fridge along with the sausage and cheese mix.

Chop up the artichoke hearts, roasted red peppers and sun-dried tomatoes, mix all together well and then divide this mix into 2 equal portions as well.

When you’re ready to roll (literally), tear off 2 more pieces of wax paper and press each sausage meat portion into an 8-inch x 8-inch square of even thickness.  About 2 inches from the side closest to you, arrange half of the vegetable portion in a horizontal line on a sausage square, leaving about 1 inch of space at each end.  Roll up the sausage tightly around the filling and then pinch off the ends to seal everything in.  Both sausage rolls should look like small meatloaves.

Place a meatloaf at the edge of the bacon lattice closest to you and then using the wax paper underneath the bacon to assist, roll the bacon blanket around the sausage, tucking in the ends as you go.  Set aside, seam side down, and then repeat all with the second sausage roll.  You should now have 2 beautiful (raw) fatties.

Set up your charcoal grill so that the coals are mostly to one side to allow for indirect heat, place a drip pan underneath the grate that will hold the fatties and then preheat your grill to 400-450 degrees.

Place the fatties on the grill over the drip pan  – you will not be turning them over at all! – and then leave them be for about an hour and a half, checking them occasionally, until the thickest part of the sausage roll reaches an internal temperature of 165.