cricky101, the color & "look" on the fatty and the ABTs look frickin'
perfect bro.
Quote:
Originally Posted by Darrell
Does anyone have a recipe for a fatty?
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The way I understand it, a fatty is really more of a concept than it is a recipe. there might be a recipe out there, but I've never gone looking for one. Basically the concept goes something like this:
Get a bag of ground sausage (uncased), lay down a long sheet of HD aluminum foil or saran wrap on a clean counter, cutting board or baking tray, spread/roll out the sausage in the center of the foil/saran wrap tray like it was focaccia dough, about 3/8"-1/2" thick just skip the dimples, try and keep it relatively square or rectangular. Sprinkle with rub or spices as desired (I recommend low or no salt rubs/spices, because the sausage usually has plenty of salt in it already)
Pile whatever you want in the center of the fatty in a line that will be perpendicular to the rolling direction on the rolled out ground sausage. Be it thin apple or pear slices, whatever cheeses you like or think would go well, peppers - bell, anaheim, jalapeno, fresno, serrano, habanero - whatever you like here, basil, spinach, onion, shallots, chopped garlic, shredded cabbage, finely diced potatoes, just about anything. If you put bacon in there, I would recommend pre-cooking it first (I'm sure someone out there gets away with not precooking it - I'm not interested in risking eating raw bacon, so I pre cook). I've seen beans put in fatties (use canned beans since they are already cooked and a slotted spoon to minimize juice). Basically, whatever you think would go good in there. I've seen fatties with veggies, pork, even stuffed like they were a pepperoni calzone w/ pepperoni, pizza sauce and mozzarella. I've been toying with the idea of forming one into more of a boat or trough shape and cracking a few raw eggs in there with some cheese and pre-cooked potato pieces and peppers, then sealing it - essentially a breakfast fatty, just never gotten around to it.
Now that you have your fillings layered out, roll the sucker up like it was a california roll sushi, and seal the ends by folding over and pinching.
If you are going to do a bacon weave mat, I would probably do that before you roll out the sausage.
Then throw the sucker in a low temperature smoker for a few hours. Without the bacon weave, the sausage is kind of fragile, you might want to set it on a fish grate or an old cookie baking cooling rack that is turned 90degrees to the direction of the cooking grate rods (so it forms a square cross-hatch pattern). I know some people who cook the fatty in the foil or saran wrap (yes, real Saran brand Saran wrap will hold up to 275-300 degree temps before melting) for about 30 minutes to let it "set" then remove the foil/saran. To me, this seems like an futile exercise in dexterity that is just begging the fatty to fall apart when half-cooked.