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Simplest around. Take your favorite ground sausage chub. Remove from wrapper. Place on smoker till done. It's good. I recommend starting with this, then experimenting with what you like (or just flatten and fill with your favorite cheese, it always goes over well).
Pound maple sausage, pound regular sausage, mix together, flatten out on wax paper until it is 3/8 to 1/2 inch thick, cook some bacon in the oven until crispy, place bacon on fatty, add schredded cheddar cheese, roll up using wax paper, seal seams and ends, use the wax paper to carry fatty to smoker, roll off onto grate, use a remote thermometer and smoke at about 250 degrees until internal is 165 degree's. Let fatty cool, slice and enjoy some heaven!
This is a good basic fatty, work your way into others from here, just add what you like and try it, there is no such thing as a bad fatty! Good luck!
Chop an onion little bitty, and some chopped garlic little bitty, take a handfull of truffles and chop little bitty and then a Tablespoon of saffron crushed between the palms of your hands and sprinkle on the rolled out meat at approx. 8x10"'s . then take some wine soaked gozzamella aged cheese and crumble it upon the top. Now roll it up tight and smoke it.
Now thats what i'm talkin about.
packplantpath hit it right on the head. I want to say my first 10 fatty were done the above way and I thought it could not get any better but then UH OH STUFFED FATTYS!