that makes two of us. Mine were bacon wrapped and I didn't cook them long enough to let the grease drip out. they were like eating pure grease when I tried to stomach them.:doh:
I have yet to make a fatty. I guess I should start with a naked fatty using homemade breakfast sausage from my freshly ground pork butt. Should I coarsely grind the pork or finely?
Or I could do a Hot Italian Sausage fatty. I made a really tasty Hot Italian sausage from pork but I grind up.