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Blueberry Muffin Stuffed Sausage Fatties

joe@bge[email protected] Posts: 394
edited December 2011 in EggHead Forum

Here are the fatties that I did for a holiday party tonight.  I haven't taken pics of the final product yet but they look spectacular.  I have to give credit for the recipe/idea to a fellow local site  You can see the full recipe there under the Pork section of his site.

I learned this trick from another site...super easy to roll out the sausage without a big mess by using a 1gal ziplock,


Cooked up Jiffy Blueberry Muffin mix and spread it out on the sausage, then drizzle maple syrup over the mix.


The four fatties rubbed with an apple rub before they hit the egg.


Here they are on my new Swing Rack from Ceramic Grillworks...


Another shot




  • Huge success!!  I heard tons of times throughout the night "It sounds terrible but tastes amazing"

    They ate all 4 and I didn't come home with any leftovers.

  • smokeyjsmokeyj Posts: 340
    Interesting fillling. Any cut pics? Would like to see that filling done. Nice job on the fatties
  • Unfortunately I didn't get pics when I cut it.  I was worried that when I cut it the inside would still be crumbly, but it looked to me like the muffin blended with the fat in the sausage and it was kind of a doughy consistency.

  • Did the filling get "mushy" from the sausage fat?  Any pics?
    Large, small and mini now Egging in Rowlett Tx
  • nope - sorry no pics - I had to slice them at the party and didn't have time to snap pics.  I wouldn't say mushy...but it definitely was moist and I could cut it into quarter inch thick slices without the filling coming out of the slice.  People where picking the slices up like finger food.

  • That is one odd combo. Not sure I have the guts to try it. :-S
  • How long did you cook it for, and is that one bag to make a fattie? What's the weight of the bag?
  • I put 1lb of sausage in a 1 gallon bag and then flattened it out till it spread out even in the ziplock - approx 1/4 inch thick.  Chilled the bags in the fridge so its easy to work with the sausage before adding filling.  I cut open three edges of the ziplock to add the filling which could be anything of your choice.  Gently pulled the sausage off the bag and rolled the sausage over the filling.  Smoothed all the edges so you don't have any blowouts.  Rubbed with an apple rub.  And cooked indirect at 300 dome (would lower this to 250 - 275) for about an hour or until the sausage is done.

  • Do you make your own apple rub too?
  • The apple rub was a McCormick that I tried on ribs...

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