View Full Version : Italian Fatty
The Pickled Pig
01-02-2008, 09:32 PM
2 lbs. Jimmy Dean Regular Sausage
2 C diced smoked buckboard bacon
1 C chopped Italian parsley
1 C diced onion
1 C shredded Pepper Jack cheese
1 C chopped sun dried tomato strips
1 Egg
1/4 C Italian bread crumbs
Seasoning of choice
http://www.thepickledpig.com/ppforumimages/italianfatty/1.jpg
http://www.thepickledpig.com/ppforumimages/italianfatty/6.jpg
http://www.thepickledpig.com/ppforumimages/italianfatty/7.jpg
BBQ Grail
01-02-2008, 09:32 PM
I like the recipe!
keale
01-02-2008, 09:42 PM
Man, I'm hungry...looks very tasty!! Thats a lot of stuff in there, nice job keeping it all in there!
WineMaster
01-02-2008, 09:51 PM
That looks great
BBQ Grail
01-02-2008, 09:58 PM
Now that there are pictures...
I like the recipe and LOVE the food. Great looking fatty!
Norcoredneck
01-02-2008, 10:23 PM
Man when I try and put that much stuff in one mine blows apart. Nice job.
Paulie G.
01-02-2008, 10:35 PM
judging by your cuts is it safe to assume that you butterflied the sausage? it's a technique that i've never tried with a fattie. didi you need to partially freeze the sausage to help keep it together while cutting?
The Pickled Pig
01-02-2008, 10:43 PM
judging by your cuts is it safe to assume that you butterflied the sausage? it's a technique that i've never tried with a fattie. didi you need to partially freeze the sausage to help keep it together while cutting?
I like to roll my fatties in wax or parchment paper. Once rolled, I do stick them in the freezer to firm before cooking.
http://www.thepickledpig.com/ppforumimages/italianfatty/3.jpg
http://www.thepickledpig.com/ppforumimages/italianfatty/4.jpg
Paulie G.
01-02-2008, 10:46 PM
thanks bro' i'll post pics of my next fattie adventure asap
The Pickled Pig
01-02-2008, 10:49 PM
BTW, I also saute any veggies until reduced and carmelized.
Puppyboy
01-02-2008, 10:57 PM
That looks awesome.
kew_el_steve
01-03-2008, 12:18 AM
This is what I like to do when rolling out a fattie. Take off the wrapper and put the roll in to a gallon-sized zip-lock bag. Roll out with a rolling pin in to the entire rectangular shape of the bag. Partially freeze. With a sharp knife cut from the inside-out around the outside edge. Perfect shape and the volume of one fattie fills the bag to a good thickness. At least one ice-cold beer is an essential part of this exercise.
Rookie'48
01-03-2008, 01:43 AM
At least one ice-cold beer is an essential part of this exercise.
That goes without saying in recipes that are posted here:biggrin:.
fnnm358
01-03-2008, 04:56 AM
what a recipe those fatties look farken awesome have to put that on the menu for the weekends cook
Rick's Tropical Delight
01-03-2008, 05:19 AM
nicely done!
Greendriver
01-03-2008, 05:22 AM
they are just beautiful!
Cabntmkr1
01-03-2008, 11:20 AM
Bravo! What a fatty. Nice photos, too.I like the idea of the sun-dried tomato strips. I have some whole ones I may cut into strips so that I can make this recipe too.Thanks for sharing P-Pig.
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