So I love smoking a fattie every now and then, and who doesn't?
What I don't enjoy is the pain of pressing out the meat in bags, then having to roll it back up while making sure it stays cold and things seal properly.
I was going to do this as more of a tutorial but I didn't get all the pics taken I wanted so instead I offer this up as it is showing how to stuff a fattie without pressing flat and rolling it.
Was cooking for my niece and nephews Birthday party and decided to do a few fatties as an appetizer.
The first one was bold sausage stuffed with marinated mozzarella, garlic, sun dried tomatoes and parsley that I got form the cold bar at our local Shoprite.
I took the chub of sausage and slit it open
Cut the garlic cloves because they were pretty big, pressed them into the bottom and sides of the sausage
Smoothed the sausage over the areas I inserted the garlic into and added the sun dried toms, after that I placed the mozz directly in the center and placed a little bit of sausage between each ball of mozz so they would remain separate while smoking.
Closed the sausage up by pressing it back together and smoothing the crease, I then pressed the last few pieces of garlic into the top and smoothed the sausage over them, wrapped in plastic and set in the fridge to cool while I prepared the next one.
The next one was hot sausage that had been in the freezer for a while.
This one I stuffed with some Sweet Baby Ray's raspberry chipotle sauce, sauteed peppers and onions and chipotle cheese.
Sausage was still partly frozen but it worked out just fine, I cut it open and proceeded to fill with the BBQ sauce, then cheese, peppers, onions.
I tore off a little of the meat from the end to add a layer inside then topped with a little more chipotle cheese.
On the smoker, 225 using oak
I thought I had several little blowouts but when I took them out I wiped the top of the bold sausage/mozz one and it wiped off clean, just fats and moisture leaking out I guess... The chipotle one developed a split in it because the cheese I used was a hard cheese and I didn't shred it like I should have but they still held together just fine.
They forecasted rain the day of the party (and it sure did) so I smoked these the day before and reheated the next day.
My Sister snapped these pictures of the sliced product so I didn't quite get the final shots I wanted but at least you can still see them all cut up.
I didn't have any but everyone said they loved them and there was nothing but an empty plate left so I assume they were a success.
What I don't enjoy is the pain of pressing out the meat in bags, then having to roll it back up while making sure it stays cold and things seal properly.
I was going to do this as more of a tutorial but I didn't get all the pics taken I wanted so instead I offer this up as it is showing how to stuff a fattie without pressing flat and rolling it.
Was cooking for my niece and nephews Birthday party and decided to do a few fatties as an appetizer.
The first one was bold sausage stuffed with marinated mozzarella, garlic, sun dried tomatoes and parsley that I got form the cold bar at our local Shoprite.
I took the chub of sausage and slit it open
Cut the garlic cloves because they were pretty big, pressed them into the bottom and sides of the sausage
Smoothed the sausage over the areas I inserted the garlic into and added the sun dried toms, after that I placed the mozz directly in the center and placed a little bit of sausage between each ball of mozz so they would remain separate while smoking.
Closed the sausage up by pressing it back together and smoothing the crease, I then pressed the last few pieces of garlic into the top and smoothed the sausage over them, wrapped in plastic and set in the fridge to cool while I prepared the next one.
The next one was hot sausage that had been in the freezer for a while.
This one I stuffed with some Sweet Baby Ray's raspberry chipotle sauce, sauteed peppers and onions and chipotle cheese.
Sausage was still partly frozen but it worked out just fine, I cut it open and proceeded to fill with the BBQ sauce, then cheese, peppers, onions.
I tore off a little of the meat from the end to add a layer inside then topped with a little more chipotle cheese.
On the smoker, 225 using oak
I thought I had several little blowouts but when I took them out I wiped the top of the bold sausage/mozz one and it wiped off clean, just fats and moisture leaking out I guess... The chipotle one developed a split in it because the cheese I used was a hard cheese and I didn't shred it like I should have but they still held together just fine.
They forecasted rain the day of the party (and it sure did) so I smoked these the day before and reheated the next day.
My Sister snapped these pictures of the sliced product so I didn't quite get the final shots I wanted but at least you can still see them all cut up.
I didn't have any but everyone said they loved them and there was nothing but an empty plate left so I assume they were a success.
