A Fatties - does anyone make their own - Page 2

LM600 · 01-22-2013, 06:45 AM

We can get tubes of almost neon pink "Pork Sausagemeat" in the supermarkets...it really is what I imagine pink slime to be like.

So, what I do is....

1) Make my own by mincing pork shoulder and adding some BBQ rub as seasoning.
(If I'm not being lazy)

2) Just buy some already minced pork and a couple of packs of snags, remove the casings and mix the pork and snags together.
(If I'm being lazy, this is the most likely option!)

CarolinaQue · 01-22-2013, 10:07 AM

John, do you have a meat grinder? If so, I like to keep the rib and any other pork trimmings until I have enough to make my own fresh sausage. Works great for many things...especially fatties.

Tim

gtr · 01-22-2013, 10:12 AM

I always make fatties out of homemade sausage - in fact, it wouldn't occur to me to use store bought. Whenever I'm making a batch I always set some aside for fatties after stuffing. Any kind works great - breakfast, kielbasa, Italian, etc....

TailGateJoecom · 01-23-2013, 03:25 AM

Quote:

Originally Posted by JohnHB

I haven't seem or do not recollect seeing breakfast saugage rolls such as produced by Jimmy Dean (the late) available in Australia. Do any of you make & cook your own? If so could you share your secrets and if possible a description without the use of proprietary product.

Here is my maple sausage recipe, it's pretty good. I form patties with it but it can definitely be made into a fatty.

http://www.tailgatejoe.com/homemade-maple-breakfast-sausage/

Clayfish · 01-23-2013, 04:38 AM

As LM600 said, there's no Jimmy Dean or similar product in the UK either, I use supermarket pork mince and/or unskinned sausages, haven't had a bad one yet

.

Since I've never had the luxury of slicing plastic off a ready made seasoned log of mince (except last year when visiting Portland, OR - but that's a different story) I have always made stuffed fatties, usually wrapped with a bacon lattice - it really holds in all the goodness and prevents fatty explosions!

Phubar · 01-23-2013, 04:48 AM

Over here we have to make our own since it isn't sold...same story as Phrozen Italian meatballs for the MOINKS.

JohnHB · 01-23-2013, 04:43 PM

Quote:

Originally Posted by CarolinaQue

John, do you have a meat grinder? If so, I like to keep the rib and any other pork trimmings until I have enough to make my own fresh sausage. Works great for many things...especially fatties.

Tim

Yes I do & now with a number of recipes to try I'm going to be busy. Thank you Brethren.
John

TailGateJoecom · 01-23-2013, 09:17 PM

Quote:

Originally Posted by TailGateJoecom

Here is my maple sausage recipe, it's pretty good. I form patties with it but it can definitely be made into a fatty.

http://www.tailgatejoe.com/homemade-maple-breakfast-sausage/

Sorry, link was screwed up, here ya go
http://www.tailgatejoe.com/homemade-...kfast-sausage/

fedex · 01-24-2013, 04:19 AM

Quote:

Originally Posted by TailGateJoecom

Sorry, link was screwed up, here ya go
http://www.tailgatejoe.com/homemade-...kfast-sausage/

Nice website!!! Now I'm gonna try to make some Breakfast Sausage. I really like that Coleman Deep Frier. Put that on the want list.

TailGateJoecom · 01-24-2013, 06:50 AM

Quote:

Originally Posted by fedex

Nice website!!! Now I'm gonna try to make some Breakfast Sausage. I really like that Coleman Deep Frier. Put that on the want list.

Thanks, the interwebz stuff is what I do 9-5, in case anyone needs that stuff, lol. The coleman frier works well. We outgrew it and have been using bigger setups now, but for small groups like most everyone else it works great.

Quint · 01-24-2013, 08:17 AM

Thanks for sharing the recipes bludawg

gonna try one of these this weekend..............

vafish · 01-24-2013, 02:51 PM

Quote:

Originally Posted by JohnHB

Yes I do & now with a number of recipes to try I'm going to be busy. Thank you Brethren.
John

I lived in Alice Springs for 6 years. Couldn't get decent breakfast sausage so I got my brother's recipie which seems pretty close to the ones already posted here. Had a local butcher make me 10 kilos in half kilo packages with the spices I provided. Some of my American friends tried it and in a few days I was out of sausage. Went back to the butcher a few days later with another bag of spices and ordered another 10 kilos. When I came back to pick it up there were only 19 packages. I went back to the butchers a few days later to pick up some steaks and Peter, the owner, comes up to me and asked for the recipie. Seems they kept one package of my last order and grilled it up for smoko. Turns out the Aussie butchers really liked American breakfast sausage.

Last I heard Milner meats in Alice springs was still selling it.

01-22-2013, 10:07 AM	#17
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	John, do you have a meat grinder? If so, I like to keep the rib and any other pork trimmings until I have enough to make my own fresh sausage. Works great for many things...especially fatties. Tim __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

01-22-2013, 10:12 AM	#18
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I always make fatties out of homemade sausage - in fact, it wouldn't occur to me to use store bought. Whenever I'm making a batch I always set some aside for fatties after stuffing. Any kind works great - breakfast, kielbasa, Italian, etc.... __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-23-2013, 04:38 AM	#20
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK	As LM600 said, there's no Jimmy Dean or similar product in the UK either, I use supermarket pork mince and/or unskinned sausages, haven't had a bad one yet . Since I've never had the luxury of slicing plastic off a ready made seasoned log of mince (except last year when visiting Portland, OR - but that's a different story) I have always made stuffed fatties, usually wrapped with a bacon lattice - it really holds in all the goodness and prevents fatty explosions! __________________ 22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal!

01-23-2013, 04:48 AM	#21
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Over here we have to make our own since it isn't sold...same story as Phrozen Italian meatballs for the MOINKS. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-24-2013, 08:17 AM	#26
Quint Full Fledged Farker Join Date: 11-27-12 Location: Peabody, Ma	Thanks for sharing the recipes bludawg gonna try one of these this weekend.............. __________________ A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day. WSM 22" Rec Tec RT-700 Weber Genesis E-330

01-22-2013, 06:45 AM	#16
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK	We can get tubes of almost neon pink "Pork Sausagemeat" in the supermarkets...it really is what I imagine pink slime to be like. So, what I do is.... 1) Make my own by mincing pork shoulder and adding some BBQ rub as seasoning. (If I'm not being lazy) 2) Just buy some already minced pork and a couple of packs of snags, remove the casings and mix the pork and snags together. (If I'm being lazy, this is the most likely option!)