To make a fatty, one must purchase some sort of loose or bulk sausage. I've made them with one pound breakfast sausage as well as bulk sausage from the meat counter at the grocery store. Here is a cheese stuffed Fatty:
The first fatty I ever made was the same day I did the spiral sliced and stuffed pork loin. For that fatty I took a one pound tube of maple breakfast sausage and put it in a mixing bowl. I minced up some of the following: garlic, vidalia onion and about half a honey crisp apple and added that to the mixing bowl. A little cracked black pepper and some brown sugar completed the ingredients. I mixed all of that together and then reshaped the sausage into the form it was in when it was in the plastic tube. Then I applied a sweet rub of paprika, brown sugar, granulated garlic, chili powder and black pepper. The fatty is on the left:
There is nothing to cooking these things. Throw them on the grill for about 3 hours between 225-250. When it firms up it is done. You don't really have to flip them over or turn them. You can put bacon on them to baste the meat, but it is not required. Having a second level rack in my offset smoker is a great place for fatties to cook. I like to put them over something else I am cooking so the fat drips over the other meat or dish. I've put these over baked beans and in this case I put it over the pork loin:
After a couple of hours the fatty and the loin are coming along nicely:
For these two fatties I did one identical as above but I forgot the rub. But the other I decided to stuff and use bulk sausage rather than breakfast sausage. I bought a pound of bulk sausage and put it in a mixing bowl. I added minced garlic and onion as well as some black pepper and grated asiago cheese. Then I spread it out on a piece of wax paper and added a couple slices of prosciutto:
Here are two stuffed fatties I made for a buddy's bachelor party (along with ribs and beans). One I spanked harder than the other. Can you see which is which in the upper right?
Some recommend putting the fatty in the fridge for a while before cooking so that it is easier to manipulate on the grill. I really have not had a problem putting a warm fatty on the grill. As long as it is not touched for the first hour it will firm up enough to be moved without risk of it falling apart.
While I am not a proponent of drug use I am a big fan of smoking fatties so by all means everyone, go smoke some fatties!?!?!
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