Fatties
 

Howdy folks...

I see all those nice fattie pics and recipes over and over again, and its (yet) impossible for me to make some as those types of sausage ( Breakfast sausage ?)are not
available over here.


So,if you ever did, could you please show me how to make fatties from scratch ?

I´m looking forward to it very much.

Thanks,

DM

Phatty
 

Well Don if you can't find breakfast sausage in Germany, you might want to look into making your own, get a grinder and a book with recipes, and start making your own or if your buds with a butcher he might be able to grind to your spec. but I'm sure that'll cost a pretty penny or phinning....:mrgreen:

:idea:


-Grinder : Check


-Plenty of dead cow and pig : Check

-Cabinet of spices : Check

-nice choice of smokers : Check

-book with recipes : :icon_smil


Okay, so a fattie is nothin but fine ground meat with spices, rolled up and then smoked low & slow ?
That cant be too hard, ill give it a try tomorrow.

Do you know any good breakfast sausage recipes ?

DM

Germany has some of the best sausages in the World!

To make a "Fattie" simply pick your favorite sausage(s) and form them into a log about 2 inches in dia.

Throw into smoker and cook like described in the numerous fatty threads here and elsewhere!

Bottom line is they are smoked sausage without the casings--however you get there is fine!

Easey Peasey! :lol:

TIM

That's what I'd do. Remove the casings and try each kind till I found a favorite.

Ty

Thanks guys.

I´ve never seen a fattie "in person"before and thought
it was limited to a specially seasoned/treated kind of meat or sausage.
Breakfast sausage for example, is totally unknown over here.

I´ll give it a try.

DM

Just go to a good butcher and get some bulk sausage

Here's Ronello's version with pics

http://www.bbq-brethren.com/forum/sh...9&postcount=46

This is a starting point for breakfast sausage

Country Style Sausage

Ingredients
1 lb. Boneless Pork Butt or Boneless Country Style Ribs
1/8 cup cold water
1/4 tsp. rubbed sage
1/4 tsp. marjoram
1/4 tsp. coriander
1 tsp. salt
1/2 tsp. ground black pepper

Directions
Grind the pork into a large mixing bowl. Add the 1/8 cup of water and the remaining ingredients. Mix well by hand. You can then form the sausage into patties or leave as bulk.

An alternative method is to Coarse grind the pork, add the 1/8 cup of water and the remaining ingredients. Mix well by hand and grind again using a finer grinding plate.

For a hotter sausage, add 1/4 tsp. red pepper flakes when you add the spices, salt and pepper

Personally I up the spices a lot.

This is how I make sausage
 

That is one elaborate setup! :shock:

Second that ... that is one heck of a setup!

I guess making sausage IS rocket science. :biggrin:

Cool setup.

The stuffer is a life saver. Or should I say an arm saver. No more cranking.

Nate

Cool!

Thanks guys, i´m off for shopping now. :cool:


DM