Originally Posted by jlane
I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.
Roll it out in a gallon zip lock bag. Then cut the edges of the bag to open it up. You can keep a nice square shape this way and it shouldn't stick.
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