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Light your Pit Barrel® according to instructions.
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Bake the crumb cake according to boxes instructions. Any leftover cake or muffin can be used as a substitute. Once cooled crumble ¼ of the finished cake into little bite sized pieces. Set aside.
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Remove sausage and place on plastic wrap. Smash & spread the sausage until it forms a large thin semi-rectangular shape. It is best to work with the sausage when it is very cold.
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Next add your crumbled crumb cake to the center of the sausage sheet, like you’re filling a burrito. Pour the maple syrup over the crumbled cake.
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Carefully roll the sausage around the crumb cake, using the plastic wrap as help. Pinch the sausage closed.
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Next sprinkle all sides with your seasoning. Wrap tight in plastic wrap and foil. Place in the freezer for 15-20 minutes to help set the shape.
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Remove from the freezer and place in the center of the Pit Barrel® grill grate. Cook for 1 hour or until it reaches an internal temperature of 160 degrees.
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Let rest for 5-10 minutes. Slice and serve with extra maple syrup.
