- May 17, 2015
- 16
- 19
Hey all,
This is my first attempt at a fattie. Here's what I've done so far: (Part 1 - Prep)
1.) Made my own fresh "Wiejska Style" Fresh Polish Sausage. I stared with a 5 lb. pork shoulder and cubed it along with 15 cloves of chopped garlic.
2.) Then ran the cubed pork and garlic through the meat grinder 2 times:
3.) Added fresh Marjoram, salt, pepper and mustard seed & ice water to the mixture. Mixed, covered and wrapped overnight in the fridge.
4.) Made my bacon weave:
5.) Rolled out 1 lb. of the homemade sausage per the awesome tips on here:
6.) Layered with swiss cheese:
8.) Then sauerkraut, and some onions that I sweated.
8.) Rolled (again per the incredible tips on here)
9.) Wrapped in the bacon weave and chilled in freezer for 30 minutes.
I'll add Part 2 at time of smoking/post smoke.
Part 2:
10.) Fatties going in the Brinkmann Electric Smoker with Applewood Chunks:
2 hours and 45 minutes later....
12.) Popped them into a 400 degree oven just to tighten up the bacon a tad and here's the end result after resting:
This is my first attempt at a fattie. Here's what I've done so far: (Part 1 - Prep)
1.) Made my own fresh "Wiejska Style" Fresh Polish Sausage. I stared with a 5 lb. pork shoulder and cubed it along with 15 cloves of chopped garlic.
2.) Then ran the cubed pork and garlic through the meat grinder 2 times:
3.) Added fresh Marjoram, salt, pepper and mustard seed & ice water to the mixture. Mixed, covered and wrapped overnight in the fridge.
4.) Made my bacon weave:
5.) Rolled out 1 lb. of the homemade sausage per the awesome tips on here:
6.) Layered with swiss cheese:
8.) Then sauerkraut, and some onions that I sweated.
8.) Rolled (again per the incredible tips on here)
9.) Wrapped in the bacon weave and chilled in freezer for 30 minutes.
I'll add Part 2 at time of smoking/post smoke.
Part 2:
10.) Fatties going in the Brinkmann Electric Smoker with Applewood Chunks:
12.) Popped them into a 400 degree oven just to tighten up the bacon a tad and here's the end result after resting:
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