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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-28-2007, 05:06 PM | #1 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Fatties
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 |
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09-28-2007, 05:13 PM | #2 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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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....
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09-28-2007, 05:19 PM | #3 | |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Quote:
-Grinder : Check -Plenty of dead cow and pig : Check -Cabinet of spices : Check -nice choice of smokers : Check -book with recipes : 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 |
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09-28-2007, 05:23 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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09-28-2007, 05:27 PM | #5 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Quote:
Ty
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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09-28-2007, 05:34 PM | #6 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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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 |
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09-28-2007, 05:54 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Just go to a good butcher and get some bulk sausage
Here's Ronello's version with pics http://www.bbq-brethren.com/forum/sh...9&postcount=46
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-28-2007, 06:03 PM | #8 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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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.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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09-28-2007, 08:15 PM | #9 |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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This is how I make sausage
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09-28-2007, 09:10 PM | #10 | |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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Quote:
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09-28-2007, 10:32 PM | #11 |
is One Chatty Farker
Join Date: 12-16-05
Location: North Carolina
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Second that ... that is one heck of a setup!
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Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq |
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09-28-2007, 10:36 PM | #12 | |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Quote:
I guess making sausage IS rocket science. Cool setup.
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Wannabe BBQ Illuminati |
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09-28-2007, 10:37 PM | #13 |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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The stuffer is a life saver. Or should I say an arm saver. No more cranking.
Nate |
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09-29-2007, 02:35 AM | #15 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Thanks guys, i´m off for shopping now.
DM |
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