Fatties

[Porky]

I am going to try to cook some fatties for appetizer for Super Bowl and would like to know if using italian sweet sausage meat is OK to use. I have read that Jimmy Deans are the sausage of choice. Also, what temp and time frame should I be using. I am cooking on a BWS Party. Thanks in advance for your help.

Les:icon_bigsmil

 

[Puppyboy]

If it were me, Italian bulk sausage stuffed with mozz cheese, diced red & green peppers sounds pretty good.

I do mine at 250* for about 2hrs.

 

[cmcadams]

Les,
I actually prefer Bob Evans to Jimmy Dean, but I've done Italian and liked that a lot, too.

I'd guess they take a couple of hours at 225 F, and I cook mine to 165.

 

[Plowboy]

Pesto and Mozz sounds like a good Italian stuffing. For me, the JD original is best. Italian is probably the only style sausage I haven't cooked.

 

[Smokin Gator]

I use the 3-2-1 method on my fatties.

I have used JD and like it but much prefer to grind my own. I use butts and only add the recommended amount of Legg's Hot Sausage Seasoning.

 

[Plowboy]

I use the 3-2-1 method on my fatties.

I have used JD and like it but much prefer to grind my own. I use butts and only add the recommended amount of Legg's Hot Sausage Seasoning.

So you foil your fatty after 3 and cook for 6 hours? I'll have to try that. I just put mine on naked for 3 hours then eat.

 

[smokincracker]

Les

The best Fatties I ever made were Jimmy Dean Maple mixed with fresh finely chopped Jalapeños and Kosher Salt to give them that sweet & Salty, Hot flavor. Also try stuffing some with some unusual cheeses.

I slice them up and my Kids call them Meat Cookies

Good luck sounds good

 

[Smokin Gator]

So you foil your fatty after 3 and cook for 6 hours? I'll have to try that. I just put mine on naked for 3 hours then eat.

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

 

[Plowboy]

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

Oh, the last hour is in a cooler. Got it. I'll give it a try. Sounds like a lot of time on the smoker, but there's a lot of fat in them suckas.

 

[bowhnter]

Oh, the last hour is in a cooler. Got it. I'll give it a try. Sounds like a lot of time on the smoker, but there's a lot of fat in them suckas.

Yes it does, cuz mine are usually done and up to 165 in the 1st 3 hrs.

Might have to try it though.

 

[chingador]

I have used italian sausage for fatties before. I stuffed it with carmalized onions, peppers, garlic and provolone cheese. It turned out pretty good, but I really felt that the smoke flavors from cooking were an odd match for the natural flavor profile of the italian sausage. Still pretty good, though, and much better than JD in my opinion. My preference is to use uncooked Bratwurst for fatties. Now that is awesome.

Mine cook for 2-2.5 hours generally at 225-250. I pull them at 165 deg

 

[G$]

Yes it does, cuz mine are usually done and up to 165 in the 1st 3 hrs.

Might have to try it though.

Yeah, for what it is worth, mine usually hit higher than 165 before I remove them. Probably more like 180 or even more.

I do sort of a 3-1-x (smoke - foil - foil/rest) where x is equal to the amount of patience I have.

My preferred sausage is JD Hot, but I have been trying many others including bulk sausage form your owns like many here do. The only one I really won't do again is JD sage, which is starnge because I normally like sage breakfast sausage.

 

[thirdeye]

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

I learn something every day, I'll have to try the 3-2-1. I always rest fatties in foil for an hour, so I guess I have been doing the 3-1.

 

[swamprb]

I've done side x side comparisons with bulk, JD and store brands and I felt the bulk comes out drier.

 

[cmcadams]

I've done side x side comparisons with bulk, JD and store brands and I felt the bulk comes out drier.

All the more reason to wrap with bacon first!

 

[Smokin Gator]

I have a bunch of Johnsonville brats in the freezer... The light just came on... I am going to try the bratwurst fattie mod this weekend!!!!

 

[Bigdog]

I have a bunch of Johnsonville brats in the freezer... The light just came on... I am going to try the bratwurst fattie mod this weekend!!!!

Now there is a good idear.:wink: Let us know how they turn out. May want to try one stuffed with onion, green pepper etc.

 

[chingador]

re: brats for fatties

You will dig it the most. I am doing 4 czech pan sausage fatties stuffed with fire roasted chiles and cheddar this weekend.

 

[Bigmista]

I like the Kroger Hot Fatties. They have good flavor, a relatively low fat content and I can catch them on sale 10 for $10.

 

[G$]

I like the Kroger Hot Fatties. They have good flavor, a relatively low fat content and I can catch them on sale 10 for $10.

I'll trust you and give Kroger Hot a try. I have had bad luck whith non JD chubs (Owens, Farmer Johns, Other store brands).