I'll never doubt egghead wisdom again

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.