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post #1 of 8
Thread Starter 
I've not done anything like this in quite a while, so I thought...what the heck?

Italian sausage
Saute'd garlic, onions & peppers (should have added mushrooms)
Provolone cheese (should have added more cheese)
Wrap in bacon

I rolled the suasage out on one of those flexible cutting boards (spritzed with oil to prevent sticking)

Wrapping it in bacon was a bit of a challenge, but I was very pleased with the results (love that barber-pole look)

Next time, I'll load that thing up with lots more filling (cheese, peppers, etc.)

post #2 of 8
Looks like a mighty tasty FATTY you got there,good job.PDT_Armataz_01_37.gif
post #3 of 8
YUM PDT_Armataz_01_37.gif
post #4 of 8
Looks great PDT_Armataz_01_37.gif probally tasted even better
post #5 of 8
Can anybody tell me how to keep ground sausage from sticking to the wax paper besides pan spray? I have a 3lb. fatty and 5lb pork shoulder roast on MES 40in, right now, The roast right under the fatty, no Q-Views Internet Explorer and Photobucket giving me fits. I have sent Q-Views before but something happened just don't know what
post #6 of 8


Semper Fi. That is about the best Fatty I have seen. I am going to try to copy that one. PDT_Armataz_01_36.gif
post #7 of 8
Thread Starter 
Why not just use some oil? Doesn't have to be from a can...just pour a little and use a napkin or rag to wipe it around into a nice thin layer.

One of the fellow fatty afficionados around here puts his in a big ziploc bag and then cuts the bag open.

I also think keeping your sausage real cold will help (might even try to put it into the fridge for a minute to help the fat solidify).
post #8 of 8
I can't find ziploxs that big for my family.

thats some good info keeping them cold if not near freezing them let em come to room temp after making them..

as heart clogging as that looked..use bacon grease it won't kill ya lol..
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