Need Good spicy Fatty Recipe

Does this help?

Sausage, Fatties, Thirdeye

Smoked sausage logs have been around quite a while. Calling them "fatties" seems so fitting. Thanks go out to Bigdog, a member of The BBQ Brethren for the now famous nickname. I know I usually recommend grinding, mixing and stuffing your own sausage, but fatties are an exception. There are some store-bought logs that consistently turn out very good. Jimmy Dean and Bob Evans brands are at the top of the list for quality and seasonings. IIf you are into rolling-your-own fatties buy or make a batch of bulk sausage and roughly form it into one pound logs. Wrap the sausage in plastic wrap and tie a knot in one end. Twist the other end clockwise to tighten up the log, then refrigerate for an hour or so to let it set up.



Procedure:
1 Fatties are a quick cook, 3 hours or less at temperatures between 215° and 270° measured at the grate. This means that anytime your cooker is running is a good time to toss one or two fatties on.
2 Just slice the plastic tube and sneak the log out of the wrapper. Re-form if necessary.
3 Season with a little rub if you like.
4 Cook them to an internal temperature of 170° then rest in foil for around an hour before slicing. They are excellent with biscuits.
5 That’s all there is. Now go smoke a fatty!


Recipe Type
Appetizer, Main Dish

Recipe Source
Author: ~thirdeye~ (Wayne Nelson)

Source: BGE Eggtoberfest '06, BobbyB

bobbyb (Bob Bullard) cooked these at EGGtoberfest 2006

For stuffing, make a thick patty and add filling in the center. Carefully form into a log and follow the instruction from above.

For EGGtoberfest I used Jimmy Dean Sage breakfast sausage stuffed with salami, provolone, and bell pepper. I applied Ken Stone’s Witchy Red rub to the outside.

If I smoke them for the nest day I sometimes pull at 150° internal and wrap in foil with a little apple juice and return to the cooker until they reach 170°. Leave them in foil, cool down and refrigerate, slicing the next day. Reheating in the microwave or skillet works great.

The store-bought ones do have a higher meat to fat ratio, but the cook time renders a lot of the grease out. The mass helps keep them moist. If you have a multiple grate set-up in your cooker, try fatties on the top grate and chicken, meatloaf or pit beef underneath.