It seems that fatties are pretty popular around here, so I guess it was a matter of time before I gave it a go. I liked the idea of stuffing it and giving it a meat loaf flavor.
So here's what I did:
Prep the veggies:
1.) Chop 1/3 of a white onion and whole bell pepper (capped and seeded)
2.) In a bowl, add a "bloop" of oil and a splash of beer
3.) Let veggies soak in the "happy juice" for an hour or so
Pre the meat
1.) In a gallon size freezer zip top bag, add another "bloop" of oil. Lube the whole inside of the bag.
2.) Add the sausage to the bag
3.) Remove all of the air and seal
4.) Use your hands and flatten out the sausage until it is even and fills the entire bag
5.) Drop in the freezer for about 30 minutes, but at least until more solid, but not frozen (you still want it to be plyable)
This is the part I wish I took pictures of because I'm not sure I can make sense out of it:
6.) With a sharp knife, cut both side seams of the bag (leaving the bottom seam uncut)
7.) Carefully peel back the top piece of the bag.
8.) Scoop the veggies (with some of the juice) onto the flat sausage
9.) Carfully lift the top portion of the cut bag until the sausage starts to role
10.) As someone mentioned in an earlier post, start rolling it like a sushi roll, using the plastic bag to keep the roll tight.
11.) Once rolled and wrapped tight, squeeze the ends of the plastic wrap to push the mixture towards the center; making the sausage more like the original size and keeping the layers from separating when cooking.
I cooked mine for about 2 hours at 225. I used lump charcoal and a stick of soaked oak and a couple soaked cherry chunks. When the internal temp reached 165, removed from smoker, wrapped in foil and towel for about 30 minutes.
Aside from the fact that I think cheese would have been really good with the veggies, man fatties are fab! As usual, you guys know what you're talkin' about!
Here's a quick snapshot of the goods:
Josh
AKA: Geek with Fire
So here's what I did:
Prep the veggies:
1.) Chop 1/3 of a white onion and whole bell pepper (capped and seeded)
2.) In a bowl, add a "bloop" of oil and a splash of beer
3.) Let veggies soak in the "happy juice" for an hour or so
Pre the meat
1.) In a gallon size freezer zip top bag, add another "bloop" of oil. Lube the whole inside of the bag.
2.) Add the sausage to the bag
3.) Remove all of the air and seal
4.) Use your hands and flatten out the sausage until it is even and fills the entire bag
5.) Drop in the freezer for about 30 minutes, but at least until more solid, but not frozen (you still want it to be plyable)
This is the part I wish I took pictures of because I'm not sure I can make sense out of it:
6.) With a sharp knife, cut both side seams of the bag (leaving the bottom seam uncut)
7.) Carefully peel back the top piece of the bag.
8.) Scoop the veggies (with some of the juice) onto the flat sausage
9.) Carfully lift the top portion of the cut bag until the sausage starts to role
10.) As someone mentioned in an earlier post, start rolling it like a sushi roll, using the plastic bag to keep the roll tight.
11.) Once rolled and wrapped tight, squeeze the ends of the plastic wrap to push the mixture towards the center; making the sausage more like the original size and keeping the layers from separating when cooking.
I cooked mine for about 2 hours at 225. I used lump charcoal and a stick of soaked oak and a couple soaked cherry chunks. When the internal temp reached 165, removed from smoker, wrapped in foil and towel for about 30 minutes.
Aside from the fact that I think cheese would have been really good with the veggies, man fatties are fab! As usual, you guys know what you're talkin' about!
Here's a quick snapshot of the goods:
Josh
AKA: Geek with Fire
