The fatty has a rich heritage on the Brethren. before you embark on this adventure you should read this post so you understand where it came from and how it got to where it is today.
I always recommend that new fatty cooks start out with the fatty in it's purest form, the naked fatty. Just go get a log of breakfast sausage, unwrap it and cook it to 165 internal. Once you have experienced this and understand the beauty that is the naked fatty then you can go off and experiment with enrobing and stuffing.
:-D
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