motoeric
08-23-2010, 12:29 PM
Hi,
I put that 'sausage' in the title so people wouldn't think this post was just on my ruminations about life.
When I make a fatty I'm always a bit disappointed that what I stuff it with gets dislodged and sometimes lost. Melting cheeses seep through the sausage, peppers get mixed about, etc.
When making fatty's with hard boiled eggs (like an extended scotch egg), I like seeing the clear cross section when it's sliced.
I was thinking about using manicotti shells to achieve the same affect. Boil the pasta and stuff it with whatever, lay it in the fatty, roll the sausage around it and smoke it up. It will hold everything neatly in place, hopefully including things that will partially liquefy.
Thoughts?
Eric
I put that 'sausage' in the title so people wouldn't think this post was just on my ruminations about life.
When I make a fatty I'm always a bit disappointed that what I stuff it with gets dislodged and sometimes lost. Melting cheeses seep through the sausage, peppers get mixed about, etc.
When making fatty's with hard boiled eggs (like an extended scotch egg), I like seeing the clear cross section when it's sliced.
I was thinking about using manicotti shells to achieve the same affect. Boil the pasta and stuff it with whatever, lay it in the fatty, roll the sausage around it and smoke it up. It will hold everything neatly in place, hopefully including things that will partially liquefy.
Thoughts?
Eric