Fatties

Don Marco · Sep 28, 2007

Howdy folks...

I see all those nice fattie pics and recipes over and over again, and its (yet) impossible for me to make some as those types of sausage ( Breakfast sausage ?)are not
available over here.

So,if you ever did, could you please show me how to make fatties from scratch ?

I´m looking forward to it very much.

Thanks,

DM

Markbb · Sep 28, 2007

Phatty

Well Don if you can't find breakfast sausage in Germany, you might want to look into making your own, get a grinder and a book with recipes, and start making your own or if your buds with a butcher he might be able to grind to your spec. but I'm sure that'll cost a pretty penny or phinning....:mrgreen:

Don Marco · Sep 28, 2007

Markbb said:
Well Don if you can't find breakfast sausage in Germany, you might want to look into making your own, get a grinder and a book with recipes, and start making your own or if your buds with a butcher he might be able to grind to your spec. but I'm sure that'll cost a pretty penny or phinning....:mrgreen:

:idea:

-Grinder : Check

-Plenty of dead cow and pig : Check

-Cabinet of spices : Check

-nice choice of smokers : Check

-book with recipes : :icon_smil

Okay, so a fattie is nothin but fine ground meat with spices, rolled up and then smoked low & slow ?
That cant be too hard, ill give it a try tomorrow.

Do you know any good breakfast sausage recipes ?

DM

The_Kapn · Sep 28, 2007

Germany has some of the best sausages in the World!

To make a "Fattie" simply pick your favorite sausage(s) and form them into a log about 2 inches in dia.

Throw into smoker and cook like described in the numerous fatty threads here and elsewhere!

Bottom line is they are smoked sausage without the casings--however you get there is fine!

Easey Peasey! :lol:

TIM

thillin · Sep 28, 2007

The_Kapn said:
Germany has some of the best sausages in the World!

To make a "Fattie" simply pick your favorite sausage(s) and form them into a log about 2 inches in dia.

Throw into smoker and cook like described in the numerous fatty threads here and elsewhere!

Bottom line is they are smoked sausage without the casings--however you get there is fine!

Easey Peasey! :lol:

TIM

That's what I'd do. Remove the casings and try each kind till I found a favorite.

Ty

Don Marco · Sep 28, 2007

Thanks guys.

I´ve never seen a fattie "in person"before and thought
it was limited to a specially seasoned/treated kind of meat or sausage.
Breakfast sausage for example, is totally unknown over here.

I´ll give it a try.

DM

Bill-Chicago · Sep 28, 2007

Just go to a good butcher and get some bulk sausage

Here's Ronello's version with pics

http://www.bbq-brethren.com/forum/showpost.php?p=221659&postcount=46

CajunSmoker · Sep 28, 2007

This is a starting point for breakfast sausage

Country Style Sausage

Ingredients
1 lb. Boneless Pork Butt or Boneless Country Style Ribs
1/8 cup cold water
1/4 tsp. rubbed sage
1/4 tsp. marjoram
1/4 tsp. coriander
1 tsp. salt
1/2 tsp. ground black pepper

Directions
Grind the pork into a large mixing bowl. Add the 1/8 cup of water and the remaining ingredients. Mix well by hand. You can then form the sausage into patties or leave as bulk.

An alternative method is to Coarse grind the pork, add the 1/8 cup of water and the remaining ingredients. Mix well by hand and grind again using a finer grinding plate.

For a hotter sausage, add 1/4 tsp. red pepper flakes when you add the spices, salt and pepper

Personally I up the spices a lot.

Brewmaster · Sep 28, 2007

This is how I make sausage

http://picasaweb.google.com/ngrodeon/SausageMaking

ctbeerbq · Sep 28, 2007

Brewmaster said:
This is how I make sausage

That is one elaborate setup! :shock:

biffleg · Sep 28, 2007

ctbeerbq said:
That is one elaborate setup! :shock:

Second that ... that is one heck of a setup!

jgh1204 · Sep 28, 2007

Brewmaster said:
http://picasaweb.google.com/ngrodeon/SausageMaking

I guess making sausage IS rocket science. :biggrin:

Cool setup.

Brewmaster · Sep 28, 2007

The stuffer is a life saver. Or should I say an arm saver. No more cranking.

Nate

Norcoredneck · Sep 29, 2007

Cool!

Don Marco · Sep 29, 2007

Thanks guys, i´m off for shopping now.

DM

Jeremiah · Sep 29, 2007

$250 to ship overnight from to Germany

Sorry dude!

Don Marco · Sep 29, 2007

Jeremiah said:
$250 to ship overnight from to Germany

Sorry dude!

Im sure it´d be worth every cent :biggrin:

Anyway, i bought some fresh bratwurst today, took it out of the casing, minced some onions very very fine, and the mixed and rolled it up.

Then i seasoned the outside
with texasbbqrub and put in on the wsm, next to two vured briskets for pastrami.

Its a very small fattie, though. Weighs about 6-7 ounces.

How large are yours usually ?

DM

Edit : Lol, with sending this post, my user status below my name changed to "knows what a fattie is" :biggrin:

vr6Cop · Sep 29, 2007

Sausage chubs (I said chub :biggrin

come in 1lb sizes. 16oz. So you have a semi chub. :biggrin: (Maybe this belongs in the Wood Pile).

So they either stay at a pound, or grow a little with whatever you stuff them with. There are several brethren who have made brat fatties. I think they brown some onions & peppers to stuff them with. But I guarantee none of them are as good as using fresh brats!

Bill-Chicago · Sep 29, 2007

Just picked up the longer shlong chub of Jimmy Dean at Costco for $4 a 2# chub.

Same thickness, just longer.

Shlong Chub Fatty Mod

vr6Cop · Sep 29, 2007

Are you sure it was Jimmy Dean brand, and not John Holmes brand? :biggrin:

Fatties

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