Originally Posted by Ron_L
It's no secret that I am a fatty purist. When Brother Smokey Pig cooked his first breakfast sausage log and Brother BigDog named it the Fatty it was just sausage, maybe a little rub. Stuffing and enrobing came later. I think every Brother and Sister should make at least one naked fatty in order to experience it the way it was originally.
Here is a fun filled tutorial
After all the experimenting I've done with fatties, my favorite, hands down, has always been the plain Jane nekkid fatty. Really, for smoked breakfast sausage and what you can do with it, it just can't be beat.