By now anyone reading my posts will have gathered I try and keep my fat intake fairly low (I plan on eating bbq for a very long time to come and heart attacks are no part of that plan . I make low fat content sausage meat and I try to avoid streaky bacon. Looking around the forum it seems to me that most fatties are made with commercial high fat sausage and then wrapped in very high fat bacon - with high fat cheese as one of the main fillings (I suspect you can see where I'm going with this lol) -okay it'll taste great, but you might as well just mainline cholesterol. I can see the bacon as a sort of coat to prevent the sausage meat crisping up and to hold it all in place. But is it actually necessary ? Has anyone cooked fatties without the bacon - and if so how'd it turn out. I'm planning on making some mini-fatties that ought to smoke in a couple of hours, haven't decided on a filling yet - looked at the meatloaf concept and decided I wanted a proper stuffed fatty - just smaller. Sort of large scotch egg size - around 4-5 ounces of sausage meat per fatty. I'd rather not use the bacon. I'll probably make a chopped (not ground) sausage meat with apple pulp concentrate in for succulence, that should hold together really well. I suspect that not overcooking will be the trick to keeping these things the right consistency once cooked. Just curious if anyone had tried this before and with what results ?