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edited November -1
I am wanting to make a fattie for a party this weekend. Any suggestions on ingrediants a nd best way to cook, time temp, direct or indirect? Also are they better served hot or cold?
Easy Peasy. Get a roll or six of Jimmy Dean Sausage. Remove wrapper and rioll around in your favorite rub.
Cook indirect at 250 dome till 170 internal. Serve them anyway you want.
Makes great sausage for Biscuits and Gravy..
It's fun to stuff 'em, too. Cheese, Peppers or maybe a little spinach to make them look healthy. I like to wrap bacon around 'em, too and then sprinkle with some turbinado sugar and/or your favorite rub.
Here's a link to a nice pictorial for a rolled and stuffed fatty:
Rolling a Fatty!
Iowa State Egger
If you are in Iowa, go to a Fareway and pick up some italian sausage from the meat counter. I stuff with chesse, peppers and onion, slice and put on a bun.
I cook indirect at about 250 with plenty of smoke. When it gets to 160 to 170 you are ready to roll. I typically wrap in foil and let sit for a while, sometimes even wrap in a towel and throw in a cooler.
Good stuff. I plan on doing this at the tailgate tomorrow.
Lake Conroe Egger
Pizza fatties are good. Lay the sausage out flat and smear some pizza sauce on it then some pepperoni and then mozzarella cheese. Roll it back up and cook as above.
Philly Cheese steak stuffing works good too. Shaved ribeye sauteed with onions and bell peppers and then a slice of provolone or cheese whiz.
The possibilities are endless!
I like to stuff with Poblano Peppers (baked and skins removed), crisp bacon, and Chipotle Raspberry sauce, then wrap in bacon, sprinkle with rub.
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