[The Pickled Pig]

Originally Posted by Paulie G.

judging by your cuts is it safe to assume that you butterflied the sausage? it's a technique that i've never tried with a fattie. didi you need to partially freeze the sausage to help keep it together while cutting?

I like to roll my fatties in wax or parchment paper. Once rolled, I do stick them in the freezer to firm before cooking.