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Naked Fatty....

post #1 of 18
Thread Starter 
Well I decided I would do a dessert fatty, so a apple stuffed fatty was on the menu. I decided to have no bacon weave or seasoning (ala Naked), since Dude gave me the heads up on the filling would break down the sausage, it is not a traditional rolled fatty more of a trifold fatty, smoked over cherry wood and finished in the oven just to carmelize the brown sugar and apple juice sauce. Today I will use it to top off some french toast

A bit chilly for the startup of the drum

Bob Evans regular sausage, and apple pie filling

Finished product
post #2 of 18
How did you like the apple filling in there? Very entresting! Looks good to me. I'd eat it! haha
post #3 of 18
Thread Starter 
I was a bit hesitant at first to be real honest, but it was very very good, actually I got requests to make quite a few more of them. I think the simplicity of just sausage and filling with no bacon or seasoning was key, also add the cherry smoke was a sweeter milder smoke helped alot I think also. The brown sugar applejuice glaze finished it very well too.
post #4 of 18
I wonder what a little cinnamon and sugar sprinkled onto the top of the fatty before going into the smoker would taste like or maybe just into the filling to????
post #5 of 18
This one I'm not real sure of. Somthing about the apple and the sausage combo just doesn't fit well in my good eats. But it is really outside the box for sure./
post #6 of 18
Thread Starter 
I would guess that would be a good addition, either way. I'll have to try that on the next round of fatties.....maybe even a Honey & Maple syrup glaze..oh the options are endless....biggrin.gif
post #7 of 18
Interesting but different...PDT_Armataz_01_34.gif
post #8 of 18
You got me! I am going to cook one with sliced apples and serve it with pancakes and eggs for breakfast sometime.
post #9 of 18
That looks good....I've been thinkin of doin one like that but adding cinamon to the apples..... Good job!!!! PDT_Armataz_01_34.gif

And don't call me "naked fatty"!!!!! lmao
post #10 of 18
Thread Starter 
Actually Dude did one that was what got me thinkin about it....he gave me some good advice and that is the pie filling will break down the sausage some and you may get quite a bit of leakage, thats why I did a trifold kinda seal to give it more of a seal so to speak.
Yea I was a bit skeptical too, but it works, kinda like pork chops and applesauce I guess.....try it let us know what you think. Maybe some maple syrup flavored sausage....
post #11 of 18
Wow, that looked a lot more delicious than I was expecting!
Now it's got me thinking, mini ones the size of a few of the apple slices next to each other, maple sausage smoked over maple or apple, would be like a nice smoky little finger dessert.
post #12 of 18
Oh man that looks good. The sweetness of the apples, mixed with the savory from the sausage. NICE!

I was only hoping to see it on top of the french toast. I'll bet that was awesome.
post #13 of 18
awesome fatty!

looks very good..I'd eat it with some pancakes.
post #14 of 18
That looks awesome. Nice Job!
post #15 of 18
Nice job, maybe some bisquit filling in there would be nice!icon_smile.gif
post #16 of 18


This just looks plain delicious! I showed my wife, she thinks I should do one of these up... and that's saying A LOT as she is not really one to partake of the fatty...
post #17 of 18
Great job! making me want to
post #18 of 18

apple and sausage is good

I bet it would be pretty good. I'd prolly do something a little diff than just those two though. Not just sure what yet, but I get it. Apple and sausage are good together. There's a Polish "house of sausage" in omaha that has a killer dutch apple sausage. We get 'em for breakfast sometimes. I honor your inspiration to try something new! points.gif

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