Smoked Fattie Recipes

SMOKED SAUSAGE FATTY RECIPE - (4.3/5)

Steps:

• This may look difficult but once you do it one time, you will see how easy it really is. Lay out 7 pieces of bacon horizontally on the wax paper butting them up to each other with no overlapping. 7 Pieces Laid Out Horizontally Now remove the 2nd, 4th, and 6th piece and lay them aside. 2,4 and 6 Removed Lay a piece of bacon vertically all the way to the left and on top of the horizontal pieces. First Vertical Piece of Bacon Replace pieces 2,4 and 6 that you removed earlier to the exact location that you removed them from. 2,4 and 6 Replaced Fold horizontal pieces 1, 3, 5, and 7 back to the left over the top of the first vertical piece. 1,3,5 and 7 Folded Back Lay down the 2nd vertical piece just to the right of the 1st vertical piece and lay horizontal pieces 1, 3, 5, and 7 back down into their original location. Second Vertical Piece You get the idea.. continue this alternating pattern until you have 6-7 vertical pieces of bacon woven into the 7 horizontal pieces. This completes the weave that will be wrapped around the roll of stuffed sausage. Sprinkly a healthy portion of my rib rub onto the bacon weave(s) and set aside. Bacon Weave with Rub Applied Flattening out the Sausage Place the one pound sausage roll into a gallon sized ziploc bag and seal it up. Sausage into Ziploc Bag Then use your hand or a rolling pin to flatten it out to an even square. To avoid air pockets you can snip off a corner or two of the bag to allow some air to escape. You can also just flatten the sausage out into a square that is approximately the same size as your bacon weave or slightly smaller without using a bag. Roll out Sausage with Rolling Pin If you used the bag to make the square of sausage, use a very sharp knife to cut the top of the plastic away from the sausage.. down one side, across the bottom and up the other side to where the zipper is located. Cutting Bag to Remove Sausage You should then be able to lift the sausage square up and flip it over carefully onto the wax paper allowing you to then remove the remaining bottom of the plastic bag from the sausage. Stuffing the Sausage What you put on the sausage is a matter of preference.. I made one the traditional way with a layer of my sauce, 5-6 slices of pepper jack cheese, 10 pieces of bacon fried crispy and torn into small one inch pieces. Sauce on Sausage Square Pepper Jack Cheese on Sausage Square Bacon on Sausage Square The second one was simply 5-6 pieces of pepper jack cheese, spinach greens, chopped red onion, and one seeded, chopped jalapeno. Note: place all of the stuffing in the bottom two thirds of the sausage square for best results. Cheese, Onions, Jalapenos and Spinach on Sausage Square Rolling the Stuffed Sausage Lift up the wax paper and roll the sausage as tightly as possible making sure that the ingredients are rolled up into the sausage. An assistant is very helpful with this process. Be sure to remove the wax paper as you go so it does not get rolled into the sausage as well. When it is completely rolled up, very carefully lift up the roll of sausage and place it on top of the bacon weave at the bottom end. Fatty all Rolled Up Fatty Laid on Bacon Weave Rolling the Bacon Weave Around the Sausage Roll As with the sausage, lift the bottom of the wax paper up to help start the bacon weave around the sausage. Continue to roll the bacon weave until it is completely around the sausage roll. Be sure to keep the wax paper pulled back so it does not get rolled up with the bacon weave. Brush on another coating of the barbecue sauce and you are ready to place on the smoker. Sausage Roll Wrapped in Bacon Preparing the Smoker Prepare your wood, charcoal, electric or gas smoker for about 230-240 degrees. I used mesquite for this experiment since I wanted a really nice robust smoke flavor. Feel free to use your favorite type of wood. I would imagine that pecan, oak, apple, cherry, etc. would all be wonderful woods to use. Smoking the Fatties (some of you just got excited when you read that) Place the fatties on the grate. The bacon wrapped stuffed sausage rolls will take about 2-3 hours to reach 165° in the center. I recommend that you keep the smoke flowing for at least 2 hours. Use a thermometer and remove them from the smoker when they reach 165°. Sausage Fatty's on Smoker I have read that it takes about one hour per inch of thickness. I am not sure how well that holds true but one of mine got done about 30 minutes before the other one. The one that got done early was thicker than the one that took the longest so.. go figure. Let the temperature tell you when it is done no matter how long it takes. Bacon Wrapped Sausage Fatty Stuffed with Cheese and Bacon Bacon Wrapped Sausage Fatty Stuffed with Cheese, Spinach, Onions and Jalapeno Crisping up the Bacon on the Outside When you first remove the fatty from the smoker, the bacon on the outside will not be crispy. If you prefer crispy bacon then simply pop it into a 500° broiler for a couple of minutes but keep a very close eye on it will burn.

SMOKED FATTIE

Steps:

• Roll out sausage to form a rectangle about 3/8 inch thick.
• Spread the cheese over the sausage leaving a 1 inch border to prevent leakage while cooking.
• Roll the sausage back into a log shape, sealing the seams and edges so as not to have cheese escape.
• Place on a smoker or on a grill with indirect heat at 225F to 250F.
• Cook until internal temperature is 165F to 170F.
• Let cool to room temperature, slice and serve with crackers.

FATTY

Steps:

• Flatten out your sausage into a rectangle onto a piece of aluminum foil.
• Like a jelly roll, add fillings to your desire. In this case-chopped apple, swiss cheese, and brown sugar. I add a sprinkle cayenne-but that's just me :).
• roll up jelly roll style.
• wrap bacon slices around the roll.
• rub with your favorite bbq rub.
• smoke in smoker @ 225 degrees for about 1 1/2 hours=until the internal temp reaches 165 degrees.
• Let sit for 20 minutes before slicing!
• ENJOY! THIS IS OUR FAVORITE!
• Try- cheddar and jalepeno filling --
• add chorizo sausage layer inside --
• ham and pineapple --
• sun dried tomato, mozzerella --
• greek olive and feta -- .