JohnHB
02-23-2013, 07:14 PM
My First Fatties
Having searched the BBQ Brethren site and the web I have discovered the world of the “fatty (fattie)”. At the first opportunity I decided to try my hand at making three fatties.
As the Jimmy Dean sausage does not appear to be available in Australia I posed a question to the Brethren “Does anyone make their own?”. I received a great response and I include the link below.
http://www.bbq-brethren.com/forum/showthread.php?t=151988 (http://www.bbq-brethren.com/forum/showthread.php?t=151988)
One of the Brethren (Bludawg) provided three receipes
Originally Posted by Bludawg
Make your own I do
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy!
Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander
Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over.
Each recipe makes 1 pound of sausage.
I decided to make all three.
I obtained 1.5 kg of pork mince that appeared to be reasonably fatty. Just to be sure I bought 200g of pork fat and finely chopped it and added it to the pork mince. Accordingly I finished up with 1.7kg which is equal to 3.75lbs so each of my sausages contained 1.25lbs (20 ounces). I adjusted the recipes to account for this. I substituted a top grade maple syrup for the “maple-flavored syrup”.
To my regular fatty I added 1.5 tablespoons of maple syrup. I sprinkled with a small amount of Zach’s Texas Style Bar-B-Que Sweet Rub. I wrapped this fatty in a bacon weave.
To my hot fatty after rolling out I topped with roasted red capsicum, sundried tomatoes and raw Spanish onions. I sprinkled with a small amount of Oakridge BBQ Secret Weapon Pork & Chicken rub.
To my maple fatty I added a1/4 teaspoon of ground black pepper. After rolling out I topped with leeks & ****ake mushroom cooked in my Thermomix. I sprinkled with a small amount of Oakridge BBQ Secret Weapon Pork & Chicken rub.
All fatties were wrapped in glad wrap (cling wrap) and overnighted in the fridge.
Next morning into my Bradley smoker went the fatties. I place all sausages on top rack.
I smoked with hickory. My target temperatures were cooking 200F to 240F.and pulling 165F to 180F. The Bradley temperatures didn’t match my Maverick ET732 temperatures so I upped the cooking temperatures until I eventual achieved 200F+. After a little over three hours the internal temperature of the smallest fatty (the regular bacon wrapped) hit 170F so I pulled it but surprising the other two fatties were slightly hotter so I pulled them.
After about 15 minutes cooling we had lunch with a slice of each fatty on a half of a bread bun. The Regular Fatty was surprising spicy but very pleasant. The Maple Fatty was sweet and mild – great flavour. The Hot Fatty was hot but not too hot except this fatty seemed a little dry – maybe the maple syrup keeps them moist.
Dinner time and three of us decided we were having fatties for dinner. Each of us had a slice of each fatty warmed in a skillet. They were served with some pasta and a tomato pasta sauce. Enjoyed by all.
Now I have the idea I can start to experiment.
John
PS I have tried copying from a doc file but photos do not seem to appear. If I insert photos separately they seem only to attach as landscape. So I attach a PDF file of my total post:
My First Fatties - JohnHB.pdf (http://www.bbq-brethren.com/forum/attachment.php?attachmentid=76216&stc=1&d=1361668261)
Having searched the BBQ Brethren site and the web I have discovered the world of the “fatty (fattie)”. At the first opportunity I decided to try my hand at making three fatties.
As the Jimmy Dean sausage does not appear to be available in Australia I posed a question to the Brethren “Does anyone make their own?”. I received a great response and I include the link below.
http://www.bbq-brethren.com/forum/showthread.php?t=151988 (http://www.bbq-brethren.com/forum/showthread.php?t=151988)
One of the Brethren (Bludawg) provided three receipes
Originally Posted by Bludawg
Make your own I do
This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy!
Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander
Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over.
Each recipe makes 1 pound of sausage.
I decided to make all three.
I obtained 1.5 kg of pork mince that appeared to be reasonably fatty. Just to be sure I bought 200g of pork fat and finely chopped it and added it to the pork mince. Accordingly I finished up with 1.7kg which is equal to 3.75lbs so each of my sausages contained 1.25lbs (20 ounces). I adjusted the recipes to account for this. I substituted a top grade maple syrup for the “maple-flavored syrup”.
To my regular fatty I added 1.5 tablespoons of maple syrup. I sprinkled with a small amount of Zach’s Texas Style Bar-B-Que Sweet Rub. I wrapped this fatty in a bacon weave.
To my hot fatty after rolling out I topped with roasted red capsicum, sundried tomatoes and raw Spanish onions. I sprinkled with a small amount of Oakridge BBQ Secret Weapon Pork & Chicken rub.
To my maple fatty I added a1/4 teaspoon of ground black pepper. After rolling out I topped with leeks & ****ake mushroom cooked in my Thermomix. I sprinkled with a small amount of Oakridge BBQ Secret Weapon Pork & Chicken rub.
All fatties were wrapped in glad wrap (cling wrap) and overnighted in the fridge.
Next morning into my Bradley smoker went the fatties. I place all sausages on top rack.
I smoked with hickory. My target temperatures were cooking 200F to 240F.and pulling 165F to 180F. The Bradley temperatures didn’t match my Maverick ET732 temperatures so I upped the cooking temperatures until I eventual achieved 200F+. After a little over three hours the internal temperature of the smallest fatty (the regular bacon wrapped) hit 170F so I pulled it but surprising the other two fatties were slightly hotter so I pulled them.
After about 15 minutes cooling we had lunch with a slice of each fatty on a half of a bread bun. The Regular Fatty was surprising spicy but very pleasant. The Maple Fatty was sweet and mild – great flavour. The Hot Fatty was hot but not too hot except this fatty seemed a little dry – maybe the maple syrup keeps them moist.
Dinner time and three of us decided we were having fatties for dinner. Each of us had a slice of each fatty warmed in a skillet. They were served with some pasta and a tomato pasta sauce. Enjoyed by all.
Now I have the idea I can start to experiment.
John
PS I have tried copying from a doc file but photos do not seem to appear. If I insert photos separately they seem only to attach as landscape. So I attach a PDF file of my total post:
My First Fatties - JohnHB.pdf (http://www.bbq-brethren.com/forum/attachment.php?attachmentid=76216&stc=1&d=1361668261)