Fatty Advice

Gulfcoastguy · October 2016

i'm going to try a stuffed fatty . I plan to use pork sausage flattened then dusted with Pineapple Head, covered in chopped apples and dried cranberries then rolled and dusted with Pineapple Head again. The questions are: should I cook the apples first and do I need to skewer it with tooth picks to hold it together? Of course any other comments are welcome.

Gulfcoastguy · October 2016

37 views and zero comments? I'm floating this back up.

Gulfcoastguy · October 2016

I also bough an onion though I'm undecided about using it.

minniemoh · October 2016

I've not done a fatty but from what you've posted above, it sounds like it might be tough to hold it together.

GrateEggspectations · October 2016

Based on the title, I expected this post to solicit advice on dieting.

johnmitchell · October 2016

Its late in the afternoon so I will be a smart ass and say wrap the fatty in bacon !!!

Gulfcoastguy · October 2016

Well GrateEggspectations I don't really think that this is a forum that I would seek dieting advice on. Minniemoh if hamburger will hold together on a grill then sausage will. Just to be safe though, I'll use a spatula to turn it, use my cast iron grate with the thick bars rather than the standard grate, and if I can find it, I might use some butchers twine. John, I think pork sausage has enough fat on it's own plus I was trying for something new. Thanks for the posts but maybe ya'll might have answers to my questions?

StillH2OEgger · October 2016

I think the bacon is a good idea. It's not like anyone would make that suggestion just to have an excuse to add bacon without having a legitimate and practical reason for doing so.

blasting · October 2016

I don't think you'd need to pre cook the apples. I don't think twine is needed with the fatty - I've never used it anyway.

OhioEgger · October 2016

Gulfcoastguy said:

should I cook the apples first and do I need to skewer it with tooth picks to hold it together?

I wouldn't cook the apples first. You're bringing the fatty to an internal temp of 165°F which is plenty for them.
I assume you're wrapping the fatty in a bacon weave (I've never done it any other way), and that eliminates the need for toothpicks.

nolaegghead · October 2016

165F - apples are still crunchy.

Wardster · October 2016

Ive never had to wrap my fatty or use toothpicks. I don't even flip mine. I go indirect, but can't remember the temp. If it's stuffed, I just pinch any seams closed.

Gulfcoastguy · October 2016

Since I'm not going to bacon wrap it due to a little triglyceride problem, I will precook the apples. Nola must have stuffed something with them before I guess. Any opinions on onion in it also? It will probably be Wednesday before I get to it. I have a major house cleaning project going on right now and this train only has one track.

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