how to STUFF a "Fatty" ?!?

[Michigan BBQ Fan]

I've never stuffed a "Fatty." I've only smoke a few covered in rub and sauced at the end. But, for Memorial Day I want to stuff a few for when the family comes over (to go along with some pulled pork.) The pics below are the items I have on hand that I THINK might go well in a stuffed fatty....but...I would love your advice/ideas/suggestions. THANK YOU!

Bacon (probably for a weave/wrap around the outside)
Mexican 4 Cheese (shredded)
Green Onions
Baby Bella Mushrooms (sautéed)
Chipotle Peppers (canned - in sauce)
Jalapeño Peppers - fresh - ? should I smoke them ? grill them ?
Vidalia Onion
Fresh Garlic
Cream Cheese
Pomegranate Seeds ?? am i crazy ??
Sweet Peppers ? should I smoke them ? grill them ?
Polish Sausage - packaged
Sun-Dried Tomatoes
Diced Tomatoes w/ Green Chilies (canned)
Cheese "coated" in garden veg ???

 

[ShadowDriver]

To start:

Make a plan
- Seriously - Think about liquid to solid. Think about how this is going down before you start.

Get your fillings together
- Sautee Onions
- Collect shredded cheese
- Grab those spices

Get a Gallon Zip-Top Bag:
- Open a 1lb JD Hot (or other flavor) Sausage Chub into the bag.
- Get in there and flatten that out... get it pretty well the same thickness across the bag. A rolling pin works like a champ.

Throw this in the freezer - Build yourself time while you get the fixin's together.
- Seriously, you want to cool this little slab of pork off for a while.

Stuff that fatty
- Pull the pork sausage from the freezer/fridge
- Cut the sides and pull back the top of the gallon-sized bag
- Start layering the good stuff onto the pork "slab"
- Wrap that fatty as best you can!
- Wrap the ends so nothing escapes
- Wrap the sides so nothing escapes

Smoke until good Internal Temp
- You're looking for a good 165-170F temp here. - Use a good thermo probe and keep watch.
- Slice or freeze beforehand - Seriously, if you're looking for looks, it might be time to cool this off before you slice it up.... otherwise, just slice this baby up and devour the results!

My $0.03...

Related Discussion: Methinks you have a bit much wet to dry... Cut this down to about 1/4... unless you want to grab another chub of sausage... to help wrap.

 

[Swine Spectator]

I put 1 1/2 - 2 lbs of bulk sausage in a gallon ziplock and then use a rolling pin to roll it into a flat square. Cut three sides of the bag and then load your stuffing ingredients along one side. Use the bag to roll it like a sushi roll.

I make an Italian Fatty with Italian sausage, provolone, roasted red peppers, and basil.
I also use chorizo stuffed with poblanos and pepperjack.

David

 

[Anthodavis]

I make an Italian Fatty with Italian sausage, provolone, roasted red peppers, and basil.
I also use chorizo stuffed with poblanos and pepperjack.

David[/

This makes my mouth water!!

 

[Michigan BBQ Fan]

Thanks for the tips. I'm going to try them today when preparing them tonight. Any tips on what mix of ingredients above would be good together???

 

[Hotch]

Checkout Griffin's Grub.
He is a good friend of mine and he posted this on his blog a few years back. :mrgreen:

https://griffinsgrub.wordpress.com/2011/11/11/how-to-roll-a-fattie/

 

[Nuco59]

I do the stuffed fatty like I do a pizza- minimal goodies. Sometimes less is more.

On the cheese for the fatty, I prefer a cheese that does not turn into molten lava running out the cut ends.

all in all- rather have a naked fatty... I hear they are the best.

 

[Michigan BBQ Fan]

Thanks for the tip on Griffin's Grub. Great photos to go along step by step.