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Sausage Fatty question
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Baconisgood
Posts: 2
Have been wanting to cook a sausage "fatty" but wasn't sure on the cook setup. I have the 1 lb. package of the JImmy Dean Sage flavored sausage. Just curious on temp., time and setup. Thanks!
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Great. Thank you!
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has any one done a pork crown roast
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has any one done a pork crown roast
That question should be the start of a new discussion ...Welcome to the forum!
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
I just did 4 sausage fatties for a holiday party. Did them indirect at 300, but if I had to do it over I would go with a lower temp like 250 - 275 dome. Took about an hour, but I think I could have pulled them sooner.
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I just did one wrapped in a bacon-weave indirect at about 360*. Internally they were done fairly quickly (less than an hour) but it took I over 2 hours to get the bacon where it needed to be."Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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Here's some more info
http://griffinsgrub.wordpress.com/2011/11/11/how-to-roll-a-fattie/
Just realized this was posted way back in late August, but I guess if it helps anybody....
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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