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First Fatties

post #1 of 20
Thread Starter 
I made my first fatties last night. They are unbelievable. That smoke really makes the sausage that much better.

I made 1 regular Jimmy Dean fatty, 1 regular Bob Evans fatty and 1 sage Bob Evans fatty. I noticed, after they were done, the Jimmy Dean crumbled pretty easily. The Bob Evans onces were easily sliced.

Anyone else ever notice a difference between brands of sausage?
post #2 of 20

Re: First Fatties

The most widely used is Jimmy Dean, by far.

I always recommend that newbies try using one for Sauage Gravy and Biscuits! The smoke adds an incredible flavor to it that you can't get anywhere else.

Glad to hear you enjoyed it!

post #3 of 20
Thread Starter 
One of my fatties is bound for that. Just looking up Dutch's gravy recipe now. :)
post #4 of 20
Backyardgriller have you tried smoking some bisquits along with them fatties, sure makes good eating.
post #5 of 20
Thread Starter 
I have not, but that sounds good.
post #6 of 20
My first one was Jimmy Dean. Oh my Gosh! So freakin good. The family couldn't stay away. Then I tried JC Potter. Not quite the same. I wondered if it might have been a difference in my smoking method, but the tenderloin I was smoking turned out aaaaaaawwwwesome! I'm convinced Jimmy Dean is the best to use for fatty.
post #7 of 20
I got one of those Jimmy Deans to try on my next smoke You guys got me real curious about this super sausage! It's a whole lot thicker than I expected. Now I'm thinking I made my homemade fattys to skinny.
post #8 of 20
Debi, when I make my homemade fatties, I like to use a boneless pork butt. There is enough fat on them that they make a nice Country style sausage-not to fat nor too lean.
post #9 of 20
"Fatties" ?? new word for me in Aussie. Jimmy Dean ?? Is it a special sausage. Any help with receipe, M.O., and pic if possible. Will try anything but this sounds good.
post #10 of 20
Dutch -

I do think I need to add more fat for the smoker. I make mine pretty lean and about the size of italian sausage normally or like little hamburgers way to thin and lean for the smoker. I added a bit more fat for the "fattys" but I'll add a little more next batch. Dying to try this Jimmy Dean stuff though.
post #11 of 20
dr good, just take a chub of jimmy dean breakfast sausage and smoke it, leaving it in rooll form. i guess you have jimmy dean brand? anyway, put it in a 225° smoker for 3 hours, flipping it after 1.5 hours. i personaly like the sage flavor, but it is your choice. i don't use a rub or anything on it either. tastes really good.
post #12 of 20
Jimmy Dean is simply a brand name of breakfast sausage here in the US. The phatty is a 16oz breakfast sausage that simply has the wrapper removed and smoked for 90 minutes on each side.

The long tube in this picture is a 32oz smoked phatty.

post #13 of 20
Thanks Chris. No,never heard of Jimmy Dean, the sausage.A breakfast sausage here is something mass produced by the chains and sold in their outlets for about $1.99 kg. I have no idea what they tase like but ...? Thanks again, I will give this one a miss I reckon mate.Stick to the home made. Thanks.
post #14 of 20

Re: First Fatties

Hey dr good -

I looked all over the net for someone who sells Jimmy Dean sausage downunder and had zero success. Some people said it's down there, but didn't say which supermarket had it. But here's a "knockoff" recipe I found for JD sausage that might work if you can't find it either:

Per 1lb ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 Teaspoon savoury

Roll it in a log and smoke it..(Flashback to the 70's only a bit different..lol)

Of course you'll have to do the metric conversion thing on the amounts.

Do you think smoking vegemite might make it taste any better? :P
post #15 of 20
You blokes are absolutely out of this world. Thanks
AZ but here in Oz there is one thing that is sacred, even from the smoke. But hell mate, you have me thinking a bit on that subject, perhaps a......mmm. Yes I will, and let you know.

What is your "savory" please.

Lady Dr is going to Mackay tomorrow I will get her to ask about that Jimmy Dean bloke, but fair dinkum mate, I am sure he has been dead for about 40 years.
Was it an Alfa Spider?
Thanks again you blokes . Wonderful.Made my day/night.
post #16 of 20

Re: First Fatties

Savory is a dried herb you should be able to find in any herb aisle in your supermarket. It's a fairly common herb used for flavoring beans and such.
post #17 of 20
Thanks mate, is AZ for Arizona?
post #18 of 20

Re: First Fatties

Yes Sir it is... Good ol' Sonoran Desert in the southern part of the States. (Not considered the "South" though. About 3 hours north of Mexico)
post #19 of 20
Looked it up, seems to be a boom town at the moment.Dont get squashed in the rush mate.
post #20 of 20
dr good -

Here's another variation I tried making it last night it's pretty dared close!

Debi's Jimmy Dean Fatties

1600 grams pork shoulder lean
700 grams pork fat
40 grams salt
2.5 grams coriander ground
2.5 grams black pepper
2 grams thyme
1 gram sage
2 grams parsley dried
2 grams red pepper flakes
1 gram garlic powder
1 gram citric acid (optional)

Savory is another spice.
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