A "fattie" is essentially a pound of American Sausage rolled out, layered with ingredients of choice, rolled, wrapped in bacon then smoked over indirect heat until it reaches 160F internal. It is then sliced and eaten wholeheartedly!
There are variations.
1) Some prefer "breakfast sausage" flavored with maple, sage etcetera. This sausage is exemplified by Jimmy Dean sausage, and outstanding, high quality sausage.
2) Others prefer "Southern Sausage" either "hot" or "mild" flavored; this type is best represented by Purnell's, Oldham's, or Tennessee Pride. All are very lean.
3) Once rolled flat- a 1 LB sausage should roll out to about 8x9 inches- ingredients are layered onto the meat. Cheese, onions, mushrooms even guacamole has been done with great success. The limit is one's imagination.
4) The sausage and layers are rolled into a cylinder, the ends crimped and sealed by hand, then the roll is rolled again in either scalloped bacon slices, or woven bacon slices.
5) Often, this roll, now officially a "fattie", is tightly rolled in saran wrap and refrigerated for about an hour or so to firm up the cylinder. This may be done in the refrigerator or the freezer portion.
6) Once chilled, the fattie is unwrapped, placed on a smoker/grill over indirect heat (about 250-300 F) and allowed to cook for about an hour and a half to two hours or until the internal temp is 160F.
7) It is removed from the grill, sliced into discs approximately 1 inch thick and gobbled up!
This link may illustrate the method:
http://www.smokingmeatforums.com/for...ad.php?t=79316
Hope this helps!
