Pizza fatties with Italian sausage

Discussion in 'Pork' started by kyrasdad, Apr 19, 2008.

  1. kyrasdad

    kyrasdad Newbie

    I did a couple of fatties last month, and people seemed to like them a lot. Pretty conventional - breakfast sausage, cheddar, onions, bacon, brown sugar (a bit) and actually used my standard pork rub on the exterior, which I thought came out good.

    So last week, I picked up a couple pounds of Italian sausage, some pepperoni, and pizza seasoning. I rolled up mozarella, pepperoni, diced green peppers, shrooms and onions with a liberal dose of storebought pizza seasoning. I didn't do any sauce inside (figured it would make the whole thing too wet) but warmed some up in a sauce pan as the smoke finished. Used cherry wood.

    I thought it was pretty good, but without the sauce, pretty dry. I may have left it in a tad too long, so I'll try again. While it didn't have a true pizza flavor, it was unique and smoky and good.

    Any variation suggestions?
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The mixture sounds pretty good. Are you looking for variation suggestions regarding your pizza fattie, or fattie variations in general?

    Wondering if the sausage you used in your first few fatties was different from the italian sausage. Maybe that's what caused the dryness?
  3. kyrasdad

    kyrasdad Newbie

    It was just breakfast sausage on the first couple, and Italian this time. Maybe it's not as fatty. I could smear some sauce inside it to help with the dryness. and of course I've been reading all the fatty threads here so I've seen a lot of variations. :)
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I just thought of this suggestion: what about wrapping the pizza fattie in procioutto (sp)? Isn't that dubbed "italian bacon" ? [​IMG]

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