Today we fired up the WSM and Anita made three fatties, and I gotta tell ya, they were great! We're already dreaming up more fattie ideas.
We started with 3 rolls of Jimmy Dean sausage. Anita flattened them into 9" x 9" squares. (Update: It's much easier if you put the sausage into a 1 gallon resealable bag. Then use your roller to flatten the sausage to the edges of the bag. Cut along the edges of the bag to expose a perfectly square sausage ready for filling). Then, we stuffed whatever filling we wanted into the fattie piston and let that chill for about 10 minutes. The filling then went onto the sausage square and was rolled up, ready for the smoker.
Here's the potato/Tillamook cheddar/ham/onion filling getting ready to get rolled up. Anita fried the potato and onion before hand. We sprinkled this fattie with some Dizzy Pig Raising the Steaks rub.
Next fattie was a mix of fresh buffalo mozzarella and diced mushrooms. We sprinkled a little garlic salt on top of this fattie for a little extra kick.
The last one had bacon and Tillamook cheddar as a filling.
As an added twist, we wrapped this fattie in a bacon weave. This was my first attempt at this, and I have to say it was pretty easy. Thanks to Cowgirl's Country Life for her great post on making the weave.
After you make the weave, you just roll the fattie up in it.
Everyone then went onto the smoker at 225° F for about 3 1/2 hours. I had a few racks of spareribs done St. Louis-style on the smoker too, along with the trimmings. I'll freeze the trimmings and toss them in the pot next time I make a soup.
Here are the final moneyshots. Great eats! We can't wait to make them again!
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