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I'll never doubt egghead wisdom again

JazzmanJazzman Posts: 62
edited 4:28PM in EggHead Forum
OK - relative newbie here (egg for 3-4 weeks, about 12 cooks). I saw some threads about fattys, and to be honest I thought "OK - I've had pork sausage before - what's the big deal?" I felt compelled to try one anyway - any excuse to use the egg. Even as I was making it (I stayed pretty basic - stuffed with some caramelized onions and cheddar cheese, liberal sprinkling of Dizzy Dust), I was thinking it would taste good, but perhaps not worth the bother. I even had a bit of trouble rolling it up (see previous post today). I was going to take pictures, but decided not to - figuring my first fatty was doomed to be a failure.

Well, after 3 hours at 250 and foiling for about 45 minutes, it came out fine, put it on a biscuit and - - WOW - -after one bite I was thinking of which friends I would invite over to impress with my newly-acquired fatty making abilities. You guys rock. That thing is way better than it should be. Smokey, a bit spicy, great texture - superb! I anxiously await trying more recipes I get from this forum, and will never doubt egghead wisdom again.


  • FidelFidel Posts: 10,172
    Careful, they're addictive.

    I like to rough chop them and use them in breakfast burritos, or follow a method from TRex and make Egg McFatties:


  • BacchusBacchus Posts: 6,019
    Have you made ABT's yet?
  • FidelFidel Posts: 10,172
  • thirdeyethirdeye Posts: 7,428
    You'll always remember smokin' your first fatty. B)

    Happy Trails

    Barbecue is not rocket surgery
  • AshmanAshman Posts: 375
    This forum opened up a whole new world of "Fattie". They are good, and everyone that has them agrees.

    Up in Smoke in jax
  • Dimple's MomDimple's Mom Posts: 1,740
    I have never tried them - cooking or eating. The idea of a large lump of sausge doesn't appeal to me. So why are they so good?

    Maybe someone will make them for me at the upcoming PNW Eggfest. I'm open to being converted!
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