Thoughts on a fatty

Discussion in 'Sausage' started by vlap, Oct 19, 2007.

  1. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I was thinking of smoking a fatty sunday. I find plain sausage to be kind of strong so was thinking of doing a half/half with sausage and ground beef.
    For a filling I was thinking various veg (onion,peppers,chiles) along with some tomatos and cheese (cheddar)

    Does a mix of beef and sausage take away from the fatty appeal and would it be a good idea to pre-cook the hard veg. (onions and peppers)

    A little rub on the outside and smoke away to an internal temp of?

    Serve with some good mustard and hard rolls.

    Can I make the roll the night before and let the flavors from the veg meld into the fatty?

    Thoughts?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmm how bout dicing the veggies fine, and a quick sautee' with a bit of oil, then just folding into the meat..then stuffing whatever? Interesting...
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    I think you should go for it and let us know how it turned out...
    In my opinion, it sounds great!
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I agree with Cowgirl! Try it and find out, it sounds great. I saute my fruit/veg fillings before adding them. I let them cool before putting them in.
     
  5. jmedic25

    jmedic25 Meat Mopper OTBS Member

    I agree that the regular fattys are too strong let us know how they are.. Congrats on OTBS bro!!
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i haven't tried mixing fatty w/ beef but it should work- just a bit milder. sure sautee the veggies & let the wrapped fatty chill overnight. you're looking for an internal temp of 160-170(i do mine @ 200f pit temp)
     
  7. jts70

    jts70 Smoking Fanatic OTBS Member

    What they said! I have mix sausage and beef ( short on both meats one night , loooong on beers. )work out very well, so go for it!!
     
  8. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    By all means, try it! The rule is, there are no rules!
     
  9. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Thanks for the input everyone. I will definitely give it a shot sunday. Im actually salivating just thinking about it now.

    Didn't find the whole duck yesterday so I ended up with a large turkey breast. Going to make up a brine for that tonight. Then rub tomorrow night and smoke sunday.
     
  10. I'm thinking some ground veal might go good in a fatty also.
     
  11. jocosa

    jocosa Meat Mopper

    And you could always look for the mild version of sausage when you're shopping... I think mild sausage or even extra mild leaves much more room for your own touches as far as spices/rubs go....
     
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Theres a good idea. I may try that out.[​IMG]
     
  13. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    You could always try buying "plain" ground pork and adding seasoning to make your own sausage. That way you would have complete control over the amount of flavor. I'm sure Debi would be a great resource for a basic recipe that you could tinker with.
     
  14. ds7662

    ds7662 Smoking Fanatic OTBS Member

    I just smoked a couple of fatty's my self, that turned out great by the way. Several of us talked about them and the taste they had. My wife doesn't eat sausage so she missed out. We did think of doing one with just ground beef for her at some point. Which if you actually think about it is no more than a meatloaf that you get to put in whatever you want. Somked meatloaf is great so the mixture should work just fine.
     
  15. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    What temp do you take the fattie to?
     
  16. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Generally take them to 160º. Let us know how they come out and taste.
     
  17. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    I don't saute my veggies before I put them in either a fatty or Dutch's beans, because I like a good crunchy bite with veggies. Sauteing softens them up.
     
  18. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i can't see that mixing them would make it any less quality..for some kick do an egg crepe style and roll it up filled with peppers and bacon and cheese and put inside the fattie you will not be dissapointed
     
  19. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    After hearing a few good opinions on the saute question I decided not to do so. So veg went in raw last night in order to have time to naturaly soften and also impart flavor to the fattie. Coals are hot and food going in soon.

    I will start a new thread with todays "Q"

    Got picts starting from last night! The making of the fattie and brining of the turkey. Should be good. Also going to try smoking with ORANGE today! Im looking forward to the results! Thanks Bud!
     
  20. richtee

    richtee Smoking Guru OTBS Member

    I am sending Bud a check for somma dat orange wood too!
    THANKS BUD!
     

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