Well, it looks like fatties are quite popular. I had never even heard of them until last week when someone at work was telling us about having a "bacon explosion". My ears perked up as he described the crumbled bacon wrapped in sausage wrapped once again in a woven matrix of even more bacon. I knew at that moment what my next adventure would be with my newly acquired smoker. The next logical step was to check the Smoking-Meat forums for expert guidance.
I decided to keep my first attempt simple. The ingredients are as follows:
- 10 strips thick cut bacon + bbq rub
- 1 pound medium pork sausage
- 1 yellow onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 red bell pepper (finely chopped)
- 3 cloves minced garlic
- 1.5 cups mozzarella cheese
- fresh spinach (which I forgot to include until it was too late....whoops)
I sauteed the onions, peppers, and garlic in olive oil to get them nice and soft. The assembly process doesn't require description for this audience. I then smoked with apple chips at 235 degrees to an internal temp of 165. It took about 2.5 - 3 hours (I wasn't watching the clock).
The final result was DELIGHTFUL!! The meaty, cheesy goodness made my eyes roll back in my head a bit. I see now what all the hullabaloo is about. I intended to add fresh spinach on top of the mozzarella but I'd already rolled it up when I remembered. Oh well, next time I guess.
Tomorrow morning I'm making a breakfast fattie for my mother-in-law for Mother's Day. I'm going to use the same bacon, sausage and the remainder of they sauteed onion mixture but add scrambled eggs and hash browns. I hope it turns out as tasty as this one did.