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Mutton Sausage Fatty

post #1 of 3
Thread Starter 
My family raises sheep, every year we have several of the older field maggots ground up into breakfast sausage. I have never made a fatty before, or for that matter even heard of them before joining the forum. I just ordered my new GOSM today and am thinking of attempting one of these delectable sounding treats for the filler (along with a couple of hams) next weekend when the box arrives.

Anyone ever tried this with mutton or lamb before? I am thinking of doing the filling with bell peppers, onions, mushrooms, cheddar, pepper jack, and some seasonings. It will likely be my first qview post.
post #2 of 3
Haven't tried one before but I am thinking that they HAVE to be great! PDT_Armataz_01_34.gif
post #3 of 3
I did a "Greek" fattie once but did half lamb and half sausage to make sure it held together. It turned out great, flavor was good and even the moisture level was better than I thought, lamb can be a tough thing to work with.
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