Shrimp and grits fatty question...
I'm thinking this might be my next attempt. Home made Andouille as the sausage, sprinkled with sharp cheddar. An extra thick batch of grits run through the sausage stuffer with the big (3/4"?) tube so I have a "link" of grits. Obviously no casing, I'll just extrude it onto a plate, make it the length of the fatty, then refrigerate so it "gels". Large shrimps chopped into 1/2" chunks, and seasoned with S&P, cayenne and paprika. Maybe spritz on a little bourbon.
So for assembly, sausage flattened out to the size of a gallon ziplock. Cheese sprinkled on that. Grits link on one end, followed by 1/2 pound of chopped shrimps spread on the rest. Rolled, and then wrapped in a bacon weave or if I can find it super thin sliced tasso. My question is if I take it to 160˚ internal, will the shrimps be done? i don't want them overdone, but I don't want them raw either.