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Brunch Fatties
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Smoking Coles
Posts: 230
Hi All,
I will be smoking some fatties (Sausage Fatties that is) for a Santa Brunch on Sunday. I've done them several times now, but looking for some new ideas. I usually roll the sausage out very thin and add some grated smoked gouda or fontina cheese, roll them up, seal the ends, smoke slice and serve. Does anyone have any other ideas for what to stuff them with for a 10:00AM Brunch? Maybe something that would go good with the Bloody Mary's and Mimosas? Look forward to all of your creative responses. Thanks. Also, any other suggestions other than fatties are very welcomed. Thanks again.
I will be smoking some fatties (Sausage Fatties that is) for a Santa Brunch on Sunday. I've done them several times now, but looking for some new ideas. I usually roll the sausage out very thin and add some grated smoked gouda or fontina cheese, roll them up, seal the ends, smoke slice and serve. Does anyone have any other ideas for what to stuff them with for a 10:00AM Brunch? Maybe something that would go good with the Bloody Mary's and Mimosas? Look forward to all of your creative responses. Thanks. Also, any other suggestions other than fatties are very welcomed. Thanks again.
Comments
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I did a fattie last weekend and I rolled it and stuffed it with cheese, some chopped spinach, pine nuts & bbq sauce. It was delicious. I have also chopped up apples and pecans and stuffed the fattie with that. I drizzled maple syrup on top about 10 minutes before taking them off.
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This youtube clip got me wanting to do fatties. I still have yet to actually make a "breakfast" one yet but it looks awesome.
give it a checking outing
tim
http://www.youtube.com/watch?v=kjVTYzyX0nw -
Also I am a fan of the maple flavored jimmy dean covered in maple syrup throughout the cooking. That on grands biscuits (or if someone loves you real biscuits) is a great way to start a meal in the morning.
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How about a Blueberry Pancake Fatty?
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=757179&catid=1#
Credit to Ron L for sharing the idea at Oswego Eggfest this year. Was delicious!
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