Italian Fatty

The Pickled Pig · 01-02-2008, 09:32 PM

2 lbs. Jimmy Dean Regular Sausage
2 C diced smoked buckboard bacon
1 C chopped Italian parsley
1 C diced onion
1 C shredded Pepper Jack cheese
1 C chopped sun dried tomato strips
1 Egg
1/4 C Italian bread crumbs
Seasoning of choice

BBQ Grail · 01-02-2008, 09:32 PM

I like the recipe!

keale · 01-02-2008, 09:42 PM

Man, I'm hungry...looks very tasty!! Thats a lot of stuff in there, nice job keeping it all in there!

WineMaster · 01-02-2008, 09:51 PM

That looks great

BBQ Grail · 01-02-2008, 09:58 PM

Now that there are pictures...

I like the recipe and LOVE the food. Great looking fatty!

Norcoredneck · 01-02-2008, 10:23 PM

Man when I try and put that much stuff in one mine blows apart. Nice job.

Paulie G. · 01-02-2008, 10:35 PM

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?

The Pickled Pig · 01-02-2008, 10:43 PM

Quote:

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.

Paulie G. · 01-02-2008, 10:46 PM

thanks bro' i'll post pics of my next fattie adventure asap

The Pickled Pig · 01-02-2008, 10:49 PM

BTW, I also saute any veggies until reduced and carmelized.

Puppyboy · 01-02-2008, 10:57 PM

That looks awesome.

kew_el_steve · 01-03-2008, 12:18 AM

This is what I like to do when rolling out a fattie. Take off the wrapper and put the roll in to a gallon-sized zip-lock bag. Roll out with a rolling pin in to the entire rectangular shape of the bag. Partially freeze. With a sharp knife cut from the inside-out around the outside edge. Perfect shape and the volume of one fattie fills the bag to a good thickness. At least one ice-cold beer is an essential part of this exercise.

Rookie'48 · 01-03-2008, 01:43 AM

Quote:

Originally Posted by kew_el_steve

At least one ice-cold beer is an essential part of this exercise.

That goes without saying in recipes that are posted here

.

fnnm358 · 01-03-2008, 04:56 AM

what a recipe those fatties look farken awesome have to put that on the menu for the weekends cook

01-03-2008, 05:19 AM

nicely done!

01-02-2008, 09:32 PM	#1
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	Italian Fatty 2 lbs. Jimmy Dean Regular Sausage 2 C diced smoked buckboard bacon 1 C chopped Italian parsley 1 C diced onion 1 C shredded Pepper Jack cheese 1 C chopped sun dried tomato strips 1 Egg 1/4 C Italian bread crumbs Seasoning of choice __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

01-02-2008, 09:32 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I like the recipe! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-02-2008, 09:42 PM	#3
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Man, I'm hungry...looks very tasty!! Thats a lot of stuff in there, nice job keeping it all in there! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

01-02-2008, 09:51 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	That looks great __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-02-2008, 09:58 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Now that there are pictures... I like the recipe and LOVE the food. Great looking fatty! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-02-2008, 10:23 PM	#6
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Man when I try and put that much stuff in one mine blows apart. Nice job. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-02-2008, 10:35 PM	#7
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	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? __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

01-02-2008, 10:46 PM	#9
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	thanks bro' i'll post pics of my next fattie adventure asap __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

01-02-2008, 10:49 PM	#10
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	BTW, I also saute any veggies until reduced and carmelized. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

01-02-2008, 10:57 PM	#11
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	That looks awesome. __________________ www.facebook.com/BarkinDawgsBBQCatering

01-03-2008, 12:18 AM	#12
kew_el_steve Got Wood. Join Date: 09-21-07 Location: Panama City, Florida	This is what I like to do when rolling out a fattie. Take off the wrapper and put the roll in to a gallon-sized zip-lock bag. Roll out with a rolling pin in to the entire rectangular shape of the bag. Partially freeze. With a sharp knife cut from the inside-out around the outside edge. Perfect shape and the volume of one fattie fills the bag to a good thickness. At least one ice-cold beer is an essential part of this exercise.

01-03-2008, 04:56 AM	#14
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	what a recipe those fatties look farken awesome have to put that on the menu for the weekends cook

01-03-2008, 05:19 AM	#15
Rick's Tropical Delight Guest	nicely done!