Discussion in 'Pork' started by tn_bbq, Jun 8, 2008.

  1. tn_bbq

    tn_bbq Smoking Fanatic

    I've not done anything like this in quite a while, so I thought...what the heck?

    Italian sausage
    Saute'd garlic, onions & peppers (should have added mushrooms)
    Provolone cheese (should have added more cheese)
    Wrap in bacon

    I rolled the suasage out on one of those flexible cutting boards (spritzed with oil to prevent sticking)

    Wrapping it in bacon was a bit of a challenge, but I was very pleased with the results (love that barber-pole look)

    Next time, I'll load that thing up with lots more filling (cheese, peppers, etc.)
  2. Looks like a mighty tasty FATTY you got there,good job.[​IMG]
  3. davy

    davy Fire Starter

    YUM [​IMG]
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG] probally tasted even better
  5. allen

    allen Smoking Fanatic

    Can anybody tell me how to keep ground sausage from sticking to the wax paper besides pan spray? I have a 3lb. fatty and 5lb pork shoulder roast on MES 40in, right now, The roast right under the fatty, no Q-Views Internet Explorer and Photobucket giving me fits. I have sent Q-Views before but something happened just don't know what
  6. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    Semper Fi. That is about the best Fatty I have seen. I am going to try to copy that one. [​IMG]
  7. tn_bbq

    tn_bbq Smoking Fanatic

    Why not just use some oil? Doesn't have to be from a can...just pour a little and use a napkin or rag to wipe it around into a nice thin layer.

    One of the fellow fatty afficionados around here puts his in a big ziploc bag and then cuts the bag open.

    I also think keeping your sausage real cold will help (might even try to put it into the fridge for a minute to help the fat solidify).
  8. coyote

    coyote Master of the Pit

    I can't find ziploxs that big for my family.

    thats some good info keeping them cold if not near freezing them let em come to room temp after making them..

    as heart clogging as that looked..use bacon grease it won't kill ya lol..

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