Hey Bryon, I flatten mine out. Lay down a piece of wax paper and kinda push the sausage flat on that. Then cover with another piece of wax paper and roll it out with a rolling pin or something simillar. Once you have the sausage rolled out to about 1/2" thick remove the top paper, and spread your filling. When that is done use the bottom piece of wax paper to help you roll it up. (Just make sure you dont roll the paper into the fatty!!
) Once you get the hang of using the paper, it makes a beautiful fatty!!!!!