May I present to you the Huevos con Chorizo Fattie!
My list of ingredients
1 lb Medium Spice Old Folks Country Sausage
1/4 lb El Popular Chorizo
3 Large eggs
1/2 medium sized white onion
1/4 lb Smoked Gouda Cheese (minus the bit I nibbled on earlier)
Bacon to wrap
I did a "mini" weave with the bacon. I wanted to let the sausage flavor rule. Not too much bacon (GASP!) just enough to give me the confidence it'd stay in one piece. What you can't see is I did this on a piece of Saran Wrap (plastic wrap) that is much longer than I need. More on this later.
I pan fried the Chorizo and put on paper towels to drain off the grease. Then I saute'd the onion, added the 3 eggs (fork scrambled with a splash of milk). When they were about cooked through I added the Chorizo back into the eggs and set aside to cool while I rolled out the sausage.
Here's a pict of the Chorizo/egg mixture down on the sausage.
Instead of shredding the cheese like i've done in the past, I just thinly sliced it and laid it on top.
Now, for anyone who's not making fatties because they're afraid of how to roll here's some more detailed picts of how I did it. This first one shows how I lift the ziplock baggie to take it over the top of the filling. Notice I'm not grabbing the sausage directly.
Getting the leading edge of the sausage over the top of the filling. Still letting the bag do the work. You will probably have to use your finger to help the sausage to get unstuck from the bag a little. But if you've chilled the flattened out sausage in the freezer just prior to filling and rolling it will hopefully be minimal.
Then you want to pinch the ends closed so your filling doesn't leak out. Also pinch the seam along the length of the sausage to keep it from unrolling.
Then using the bag to cradle the fattie, move over to your bacon. Just let it slowly roll off the end of the bag onto the middle of your bacon.
I lay out my bacon on Saran Wrap so that I can let the plastic do the work again to wrap the fattie. Grab both corners of the plastic wrap and roll it over the top of the sausage. Then slowly pull that wrap back off leaving the bacon stuck to the sausage.
Then grab the opposite corners of the plastic wrap and repeat the process trying to get the bacon to overlap itself. But this time don't pull back the plastic wrap. Now grab the first side you did and pull it back up and over the bacon wrapped fattie.
Now start twisting the ends (like a tootsie roll wrapper I've heard it described) until you feel you've got nice firm pressure around the fattie. Some people use clothes pins, chip clips or other types of ties to hold the plastic wrap from coming apart. I lay out my plastic wrap extra long and just tuck the ends underneath and it holds just fine.
Next, get yourself a cute assistant with goofy green fingernails (I used dude-ette Jr.) who loves attention to parade your work around to hear the "ooooh's and ahhhhh's" of the spectators. Then place into fridge while I go get things heated up outside
Oops I forgot my drip pan. That's gonna leave a mess in the Weber. I smoked using Kingsford Charwood Lump Charcoal and hickory wood chunks. I ran hot this time, around 300" for about two hours. I actually liked it better. The bacon was more edible and the hickory was strong enough to make up for any lack of time it sat in smoke. Here it is about ready to come off at 165"
Here's a couple of finished picts.
Hope you all enjoy it.
And to those of you on the fence about making a fattie for the first time...get on it! Nothing to fear.
My list of ingredients
1 lb Medium Spice Old Folks Country Sausage
1/4 lb El Popular Chorizo
3 Large eggs
1/2 medium sized white onion
1/4 lb Smoked Gouda Cheese (minus the bit I nibbled on earlier)
Bacon to wrap
I did a "mini" weave with the bacon. I wanted to let the sausage flavor rule. Not too much bacon (GASP!) just enough to give me the confidence it'd stay in one piece. What you can't see is I did this on a piece of Saran Wrap (plastic wrap) that is much longer than I need. More on this later.
I pan fried the Chorizo and put on paper towels to drain off the grease. Then I saute'd the onion, added the 3 eggs (fork scrambled with a splash of milk). When they were about cooked through I added the Chorizo back into the eggs and set aside to cool while I rolled out the sausage.
Here's a pict of the Chorizo/egg mixture down on the sausage.
Instead of shredding the cheese like i've done in the past, I just thinly sliced it and laid it on top.
Now, for anyone who's not making fatties because they're afraid of how to roll here's some more detailed picts of how I did it. This first one shows how I lift the ziplock baggie to take it over the top of the filling. Notice I'm not grabbing the sausage directly.
Getting the leading edge of the sausage over the top of the filling. Still letting the bag do the work. You will probably have to use your finger to help the sausage to get unstuck from the bag a little. But if you've chilled the flattened out sausage in the freezer just prior to filling and rolling it will hopefully be minimal.
Then you want to pinch the ends closed so your filling doesn't leak out. Also pinch the seam along the length of the sausage to keep it from unrolling.
Then using the bag to cradle the fattie, move over to your bacon. Just let it slowly roll off the end of the bag onto the middle of your bacon.
I lay out my bacon on Saran Wrap so that I can let the plastic do the work again to wrap the fattie. Grab both corners of the plastic wrap and roll it over the top of the sausage. Then slowly pull that wrap back off leaving the bacon stuck to the sausage.
Then grab the opposite corners of the plastic wrap and repeat the process trying to get the bacon to overlap itself. But this time don't pull back the plastic wrap. Now grab the first side you did and pull it back up and over the bacon wrapped fattie.
Now start twisting the ends (like a tootsie roll wrapper I've heard it described) until you feel you've got nice firm pressure around the fattie. Some people use clothes pins, chip clips or other types of ties to hold the plastic wrap from coming apart. I lay out my plastic wrap extra long and just tuck the ends underneath and it holds just fine.
Next, get yourself a cute assistant with goofy green fingernails (I used dude-ette Jr.) who loves attention to parade your work around to hear the "ooooh's and ahhhhh's" of the spectators. Then place into fridge while I go get things heated up outside
Oops I forgot my drip pan. That's gonna leave a mess in the Weber. I smoked using Kingsford Charwood Lump Charcoal and hickory wood chunks. I ran hot this time, around 300" for about two hours. I actually liked it better. The bacon was more edible and the hickory was strong enough to make up for any lack of time it sat in smoke. Here it is about ready to come off at 165"
Here's a couple of finished picts.
Hope you all enjoy it.
And to those of you on the fence about making a fattie for the first time...get on it! Nothing to fear.
