Oh!!! I am SO making this monster! In fact, I will probably make two for leftovers for Mr. Mac & Little Mac for work! I have never thought of adding sliced meats inside the meatloaf....I add cheese all the time....but this looks like a game changer!Hopefully this will explain how I make my fatties. It's very similar to how many others on this site make them - It should be since I learned how to make them here. Please excuse any of my directions that aren't clear(I will reread this in the morning and make corrections). I smoked some wings this evening and managed to put a few cold PBR's down the old gullet.
The two most essential items. 1 gallon zip lock bags(they don't have to be the freezer style), and the sausage of your choice. I use about a pound and a quarter of sausage for each fattie.
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Put your sausage into the bag and trim off the two bottom corners. This will allow the air to escape.
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Flatten the sausage with the palm of your hand to start. It makes rolling it easier.
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To flattened use a roller and fill the entire bag evenly.
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Put a peice of plastic wrap down on the counter so the rolling process will be easier. This will also be used when forming the fattie.
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Cut away the top of the plactic bag. Exposing one side of the sausage.
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Cover the sausage with a piece of parchment or wax paper.
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Carefully flip the sausage over on the plastic wrap.
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and remove the rest of the zip lock bag.
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Now lets add some topping. This is a meat lovers fatty. So it has ham, pepperoni, proscuitto, pulled pork, blended pizza cheese and pizza sauce. First layer is the ham. I like to use the bigger slices as the first layer. They make a good barrier to help prevent blowouts.
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Then add your additional toppings. Keeping in mind to not go to close to the edges of the fatty.
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I like to use shredded cheese in my fatties they seem to roll better.
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Using shredded cheese also allows the sauce to sink into the cheese so it doesn't squeeze out as much.
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The yodeling process. Carefully roll the parchment paper upwards. Leaving the plastic wrap on the counter. As your rolling try to keep the sausage tight to itself. Also once you've rolled the fattie up a quarter of a turn slide the whole fattie back to the edge of the plastic wrap.
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You should end up with something that looks like this in the center of the plastic wrap.
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Completely cover the fattie with the plastic wrap, twist the ends and spin it around a few times to tighten it up. Then set it in the refrigerator.
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This is the end of part 1. Part 2 will be the weave. Thanks for looking and feel free to offer up any tips.
When you make them I'm positive you'll love them. They are good. Remember the skies the limit when it comes to fillings. Good luck and enjoy!!! Also thank you for the like.Oh!!! I am SO making this monster! In fact, I will probably make two for leftovers for Mr. Mac & Little Mac for work! I have never thought of adding sliced meats inside the meatloaf....I add cheese all the time....but this looks like a game changer!
Thank you for sharing your recipe.
Here ya go. As for how the insides look. It really depends on how much you put in the fatty and how tight you roll it.Thank you for posting this! Do you have a picture of it cooked and cut in half? My question is when you rolled it, was it just to close it around the fIlling making a pocket or does the meat roll on top of it stuff like a swirl inside?
Wait..how can he be a yankee. They don't sell PBRs up there!Thanks for kind words and like Jax. Someone earlier mentioned that the tutorial most of us used had lost it's pictures during the site upgrade. Well since I knew I'd be making a couple for this weekend I thought I'd give it a go. I know it's not the original, but hopefully it will help someone with their first try.
Thanks yankee, Our family loves these. Give it a whirl and let your imagination run wild with the filling. Just don't overstuff them(like I did on my first two attempts).
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