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Sausage-Fattie Fillers

Bob In TexasBob In Texas Posts: 111
edited 2:55PM in EggHead Forum
I keep seeing photos, and reading about these Fatties. Well, I gotta try one. They look good. However, I am not good at mixing things with meat for flavor, so would you good Fattie people (no pun intended), give me some ideas for fillers to give an outstanding taste, and any other information you may add for a first time Sausage-Fattie maker.


  • Bob In Texas,
    Try Italian sausage with bell peppers, onions, and a little garlic.

  • You know, I used Jimmy Deans Maple and rolled it in some Head Country rub and it took longer to slice than to watch it disappear.

  • Bob In Texas,
    I am thinking about cooking some for a New Years party with Jimmy Dean Whole Hog Sausage. For a filler I thought abou trying some cajun spicy hot sausage links with onions, bell pepper and some type of cheese. Any comments or suggestion from experienced fattie makers.

  • Bob In Texas,
    I tried some different ones this weekend and my favorite was the Bob Evans brand with just provolone cheese in the middle.

  • hankhank Posts: 84
    I like Jimmy Dean hot, rolled in Sticky Fingers rub, and stuffed with Pepper Jack cheese. Spicy! (And don't forget your drip pan!)
  • vidalia1vidalia1 Posts: 7,091
    Bob In Texas,[p]Your favorite cheese sliced thin and layered in the middle. To make it spicy add diced jalepenos. I also like cheese & salsa in the middle of mine.[p]Put the raw fattie on wax paper and roll it out. Put your favorite filling in the middle and roll the fatty back up. Then put mustard (or not) on the fatty then add your favorite rub...I cook indirect at 300-325 until internal temp of 170-180 degrees...yummy..[p]Kim Youngblood
    (aka vidalia1)

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