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Bacon wrapped fatties.....

Last year at the holidays I made a lot of bacon wrapped fatties and they were a hit with the kids and their families. This year I would like to make my own sausage mixture. Does anyone have a good recipe they would like to share?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Comments

  • I usually buy sausage mixes from a couple of guys on another forum, but there are thousands you can find online. I would go with a breakfast sausage, but that's just me.
    Cherry Hill, NJ
  • GrannyX4GrannyX4 Posts: 1,476
    Yep, there are thousands. I just spent a couple of hours reading recipes and was a little overwhelmed with choices. I see sausage tasting in my future. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • mtaskermtasker Posts: 37
    never heard for bacon wrapped fatties.  enlighten me.
  • GrannyX4GrannyX4 Posts: 1,476
    A sausage log wrapped in a bacon weave and smoked in the egg. Good eats. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • HDumptyEsqHDumptyEsq Posts: 1,095

    Michael Ruhlman's book called "Charcuterie" has some great sausage recipes and know-how. In the reference section he has a contact in Detroit who has all kinds of fixings and mixes for different sausages - Cajun, brats and so on as well as casings. I'm not at the house at the moment or I'd look and post them.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • GrannyX4GrannyX4 Posts: 1,476
    I also have the book and his recipes didn't appeal to me. Have you made any of the sausages?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • henapplehenapple Posts: 15,589
    Ask @nolaegghead...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • sent you a recipe
    Large, small and mini SW Austin
  • BigWaderBigWader Posts: 670

    @Griffin did one on his blog that was well reviewed...

    http://griffinsgrub.wordpress.com/category/breakfast/

    Toronto, Canada

    Large BGE, Small BGE

     

  • GriffinGriffin Posts: 7,541
    The only one I make now and haven't bought anymore from the store since.. I've dialed back the sage from 1.0 g ro about 1 tsp. Might be my scale does larger weights better than small weights, but 1 g was way too much for my taste. Of course everybody's tastes are different so feel free to play around with it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GrannyX4GrannyX4 Posts: 1,476

    @BigWader and @Griffin,  MDSH and I did a tasting today.  I made up 4 batches and one of them was Griffin's from another web site.  Too funny.  My husband liked this one.....

              

                             Breakfast Sausage Patties


         3/4  tsp           garlic powder
         3/8  tsp           onion powder
         3/4  tsp           ground thyme
         3/4  tsp           crushed fennel seeds
       1 1/2  tsp           rubbed sage
       1 1/2  tsp           kosher salt
         1/8  tsp           cayenne pepper
         1/8  tsp           cloves
         1/8  tsp           grating of fresh nutmeg
       1      lb            ground pork
       1 1/2  Tbs           maple syrup
       2      tsp           extra-virgin olive oil, plus 1 tablespoon
                            -- extra for frying

    1. In a small bowl, whisk together the garlic powder, onion powder, thyme,
    fennel, sage, salt, red pepper flakes, cloves and nutmeg.

    2. Place the pork in another bowl; drizzle over the syrup and 2 teaspoons of
    olive oil. Add the spices to the pork and mix to combine. Rinse your hands
    (having wet hands makes shaping the patties easier) and form the meat into
    patties, about 2-1/2 inches round.

    3. In a nonstick skillet, heat the remaining tablespoon of olive oil over
    medium-high heat. Add the patties and cook until the patties are completely
    cooked through and golden brown, about 4 to 5 minutes per side. Drain the
    patties on paper towels and serve.






    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Are you going to stuff your fatties?
    Cherry Hill, NJ
  • GrannyX4GrannyX4 Posts: 1,476
    edited October 2013
    Last year I stuffed them with a cornbread and biscuit dressing with peppers and onions. Not sure what I will do this year. Eggs would be great but the daughter is allergic to them. Any suggestions?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GriffinGriffin Posts: 7,541
    Glad you found one you liked. Sounds good and I'd love to try it. Not sure that will happen as Mrs. G isn't a fan of sweet (maple syrup). Which one did you like?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GrannyX4GrannyX4 Posts: 1,476
    I liked yours. You can't tell there is maple syrup in it. Husband isn't a fan either and I'm sure if he knew it was in the sausage he wouldn't have picked it. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Did one with ham, salami, pepperoni, cheese, onions, and peppers once, came out great. Got to do another one soon.
    Cherry Hill, NJ
  • GrannyX4GrannyX4 Posts: 1,476
    I like the cheese, ham, onions and peppers. Thanks for the suggestion. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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