Fatties

Don Marco · 09-28-2007, 05:06 PM

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 · 09-28-2007, 05:13 PM

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....

Don Marco · 09-28-2007, 05:19 PM

Quote:

Originally Posted by Markbb

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....

-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

The_Kapn · 09-28-2007, 05:23 PM

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

thillin · 09-28-2007, 05:27 PM

Quote:

Originally Posted by The_Kapn

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

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

Ty

Don Marco · 09-28-2007, 05:34 PM

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

willkat98 · 09-28-2007, 05:54 PM

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

CajunSmoker · 09-28-2007, 06:03 PM

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 · 09-28-2007, 08:15 PM

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

ctbeerbq · 09-28-2007, 09:10 PM

Quote:

Originally Posted by Brewmaster

This is how I make sausage

That is one elaborate setup!

biffleg · 09-28-2007, 10:32 PM

Quote:

Originally Posted by ctbeerbq

That is one elaborate setup!

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

jgh1204 · 09-28-2007, 10:36 PM

Quote:

Originally Posted by Brewmaster

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

I guess making sausage IS rocket science.

Cool setup.

Brewmaster · 09-28-2007, 10:37 PM

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

Nate

Norcoredneck · 09-29-2007, 01:17 AM

Cool!

Don Marco · 09-29-2007, 02:35 AM

Thanks guys, i´m off for shopping now.

DM

09-28-2007, 05:06 PM	#1
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	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

09-28-2007, 05:13 PM	#2
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	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....

09-28-2007, 05:23 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

09-28-2007, 05:54 PM	#7
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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 __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

09-28-2007, 06:03 PM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	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. __________________ 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 CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

09-28-2007, 05:34 PM	#6
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	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

09-28-2007, 08:15 PM	#9
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	This is how I make sausage http://picasaweb.google.com/ngrodeon/SausageMaking

09-28-2007, 10:37 PM	#13
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	The stuffer is a life saver. Or should I say an arm saver. No more cranking. Nate

09-29-2007, 01:17 AM	#14
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Cool! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

09-29-2007, 02:35 AM	#15
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	Thanks guys, i´m off for shopping now. DM

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