fatty help - what did I do wrong?

Jazzman

Ok guys - first fatty attempted today. I bought Jimmy Dean sausage, put in a bit a of cheddar and caramelized onions, and rolled the fatty back up. It was very "loose", and I thought it would fall through the grates. So I set it up indirect at 250, with a bit of foil underneath the fatty so it wouldn't slip through. I just put it on a few minutes ago. I was planning on taking it off the foil as soon as it firmed up a bit - good idea or bad idea?

The sausage came right from the fridge, and it was pre-formed in a roll. I just split the side, pressed it out a bit, put in my ingredients, and rolled it back up. When i tried to put the Dizzy Dust on the outside, it was hard to roll around - the stuff kept wanting to fall out. Did I over stuff? Wrong sausage? Anything I can do at this point to salvage?

PhilsGrill

I roll mine up as tight as I can. Never a problem.

BENTE

if i were you i would sit back and relax and see what you come up with.....


when i have stuffed a fatty i always flatten it out put my stuff in and roll back up...
they come out looking like this




but lately i have not been stuffing them unless i was making armadillo eggs here is what they look like unstuffed



(that is egret's favorite pick)

here is what the armadillo eggs look like





they are stuffed with a hollowed out jalapeno and cream cheese


HTH

emt_24

Sounds like you didn't roll it back tight enough. When I do a fatty I roll it out into a rectangle about 1/4" thick on a piece of wax paper. I put it back in the fridge or freezer to firm it back up, bring it back out and lay my stuffing on one end and roll. After rolling you can twist the ends of the wax paper to help tighten the fatty up and seal the ends. Don't know if that helps you now but it might in the future.

civil eggineer

Back in the 70's your explanation could be easily misinterpreted. :laugh:

SmokinGuitarPlayer

Here's how I've been doing them.

Garlic "Stuffed and Studded"

Car Wash Mike

Store bought or homemade. I put in the freezer for about 30-45 minutes before putting on egg.
Lay down a sheet of aluminum foil and some EVOO to make it easier to work with.




Mike

Jazzman

Thanks for the tips - and such a quick response! I'll let you know how it turns out, and I'll try rolling tighter next time!

Gunnar

I like the pig....that would be fun to serve.