This has been poking around in my mind for some time, so I finally decided to give it a shot. I know there are many of you out there that love a good fattie, or would like to. No, I'm not talking about THAT kind of fattie, but the kind that you cook in a smoker. As delicious as they are, they have one drawback - they aren't all that handy to eat neatly and they tend to be a bit messy. Well, here's my attempt to fix that problem. And no, walkabout doesn't mean they are made with kangaroo...
INGREDIENTS
1 lb. of my homemade sweet & spicy Italian sausage
4 pre-packaged mozzarella sticks
1 pkg egg roll wrappers
4 oz. marinara sauce
fresh Parmesano Reggiano cheese
fresh Peccorino Romano cheese
bell pepper, julienned
onions, julienned
sun-dried tomatoes, julienned
oregano, basil, salt & pepper
METHOD
First of all, prepare your mise en place. That's fancy French chef talk for "get all your stuff ready first!"
Roll the sausage out into a thin layer. As these are going to me small fatties, the sausage needs to be pretty thin while still staying together. Divide the sausage into individual thin sheets, about 4 1/2" by 6" inches. Apply a decent stripe of marinara, add your spices, onions, and grate the Parmesan and Romano onto the sauce.
For each fattie, add the strips of pepper and tomatoes, and the mozzarella stick. You might need to trim off a bit of the cheese depending on the length, or the size of your wrappers. I had to cut off about 3/4" of mine so the wrappers would be long enough.
Roll up your fattie nice and tight, sealing the ends well. Twist then into shape in a wrapper and put them in the fridge to set up. Once nice and firm, unwrap them and get them in the smoker. Realize as small as they are, they won't take very long and so won't take up a lot smokiness. Check them after 20 minutes, and take their temp every 5 minutes until the sausage is at 160 degrees F. Take them out and let them cool on a rack, and wick away any external grease with paper towels.
Once cooled, roll each fattie in a couple of egg roll wrappers. Two sheets makes the package a little more substantial for easy handling. Moisten the final flap of the wrap with a little water, and press it tight to seal.
Wet your fingers again, and wet the inside and outside of the ends of the wrapper that extend past the meat. Now fold them in a bit at a time, overlapping the folds and sealing the ends of the wrapper.
When you are all done it should look something like this:
Now it's time to heat up your oil. Get it to 360-370, and understand that your fatties won't be in it long! Prepare a place to drain them when removed from the oil. One trick I learned is to put a couple of paper towels in a sheet pan, then put a cooling rack on it - upside down. This way, the oil will get absorbed into the paper towels without sticking to them, because the rack is there. Using it upside down allows oil to flow tight into the paper, without having to accumulate and drip through an air space.
Put them in the oil carefully, two at a time, to keep from dropping the oil temperature too much.
Pull them out when they are the shade of brown you like, and place them on your draining pan to shed the remaining oil.
That's it! Pass 'em out and eat em'. The egg roll wrappers are nice and crunchy, and if you paint them inside with garlic butter before rolling - instant garlic bread to go with your Italian fattie!
I guess you could have a little dipping sauce available, but not if you want to go walkabout....
It's hard to tell the scale of these things with no point of reference, so here's a shot of my hand on the plate, a Walkabout Mini-Fattie, and my miniature cheese grater.
Now you have some convenient Walkabout Mini-Fatties - eat them with no muss and no fuss!
INGREDIENTS
1 lb. of my homemade sweet & spicy Italian sausage
4 pre-packaged mozzarella sticks
1 pkg egg roll wrappers
4 oz. marinara sauce
fresh Parmesano Reggiano cheese
fresh Peccorino Romano cheese
bell pepper, julienned
onions, julienned
sun-dried tomatoes, julienned
oregano, basil, salt & pepper
METHOD
First of all, prepare your mise en place. That's fancy French chef talk for "get all your stuff ready first!"
Roll the sausage out into a thin layer. As these are going to me small fatties, the sausage needs to be pretty thin while still staying together. Divide the sausage into individual thin sheets, about 4 1/2" by 6" inches. Apply a decent stripe of marinara, add your spices, onions, and grate the Parmesan and Romano onto the sauce.
For each fattie, add the strips of pepper and tomatoes, and the mozzarella stick. You might need to trim off a bit of the cheese depending on the length, or the size of your wrappers. I had to cut off about 3/4" of mine so the wrappers would be long enough.
Roll up your fattie nice and tight, sealing the ends well. Twist then into shape in a wrapper and put them in the fridge to set up. Once nice and firm, unwrap them and get them in the smoker. Realize as small as they are, they won't take very long and so won't take up a lot smokiness. Check them after 20 minutes, and take their temp every 5 minutes until the sausage is at 160 degrees F. Take them out and let them cool on a rack, and wick away any external grease with paper towels.
Once cooled, roll each fattie in a couple of egg roll wrappers. Two sheets makes the package a little more substantial for easy handling. Moisten the final flap of the wrap with a little water, and press it tight to seal.
Wet your fingers again, and wet the inside and outside of the ends of the wrapper that extend past the meat. Now fold them in a bit at a time, overlapping the folds and sealing the ends of the wrapper.
When you are all done it should look something like this:
Now it's time to heat up your oil. Get it to 360-370, and understand that your fatties won't be in it long! Prepare a place to drain them when removed from the oil. One trick I learned is to put a couple of paper towels in a sheet pan, then put a cooling rack on it - upside down. This way, the oil will get absorbed into the paper towels without sticking to them, because the rack is there. Using it upside down allows oil to flow tight into the paper, without having to accumulate and drip through an air space.
Put them in the oil carefully, two at a time, to keep from dropping the oil temperature too much.
Pull them out when they are the shade of brown you like, and place them on your draining pan to shed the remaining oil.
That's it! Pass 'em out and eat em'. The egg roll wrappers are nice and crunchy, and if you paint them inside with garlic butter before rolling - instant garlic bread to go with your Italian fattie!
I guess you could have a little dipping sauce available, but not if you want to go walkabout....
It's hard to tell the scale of these things with no point of reference, so here's a shot of my hand on the plate, a Walkabout Mini-Fattie, and my miniature cheese grater.
Now you have some convenient Walkabout Mini-Fatties - eat them with no muss and no fuss!
