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Fatty Trouble

post #1 of 7
Thread Starter 
No not talkin bout me an my weight biggrin.gif
I tried doing a couple fatties and had problems tryin to roll them. How much sausage do I need to use? I used 1 pack of Jimmy Dean for each.
I tried using wax paper is this right? How do I get them to roll up? HELP!!!!!!!
post #2 of 7
How much sausage you need depends upon how much you're trying to stuff in the fatty. I've done fatties with one pound or with two pounds of sausage. If you use less sausage, ya need to use less filling. You want the sausage to be thick enough that it won't leak as it cooks.

The wax paper should work. Some folks put two pounds of sausage in a zip closure bag and roll it out in the bag, then cut the bag open, put on the stuffing and use the plastic under the sausage to help roll it up.
post #3 of 7
I use two sheets of wax paper and I spray the wax paper with pam and then roll the sausage out between the two sheets of wax paper with a rolling pin.........then I peel off the top sheet and stuff and use the bottom sheet to roll the sausage up...........It seems to work pretty goo that way...........
post #4 of 7
Thread Starter 
Thanks for the info
post #5 of 7
I use Geeks method. Take one pound of sausage in a one gallon zip bag sprayed with pam. Flatten it out (comes to just the right size). Cut the top of the bag off and fill your fatty and roll it up. I make mine a pound each that way I can make a couple of different ones each time.
post #6 of 7
That the same way I made mine yesterday. with the zip lock bag worked great it was a first for me. EEEEEZZZZZ
post #7 of 7
Piney: I use the wax paper, my fatties are 2 pounds each. Start out with cold sausage, flatten it out on wax paper till it is bout 3/8 inch thick, stuff with goodies. Now, start rollin it up like a log with with wax paper, when the paper begins to fold over itself, pull it back and keep rollin till you have a log. Now pinch the seam closed and seal up the ends. Smooth out your fatty till it's nice and log shaped. Use the wax paper to transport the fatty to the smoker. Simply roll it off onto your grates.

The big thing is keepin everything cool, if the sausage starts to warm up it will tend to stick to the paper.

This is how I do all my fatties and works really well. Good luck.
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