Wrapped fatty

Next time you cook up a fatty, try taking some pizza or bread dough and wrapping around, then baking it to golden brown.
For this one I used a Pilsbury brand.

It's a 1 lb roll of breakfast sausage, stuffed with jalepenos and cheddar cheese, smoked to 165*.
I let it cool to room temp and added the dough and baked in the oven as per the directions. Probably 10-15 mins.

Damnit Mike, i had that idea for tomorrow.

I´ll cook 3 fatties and wanna wrap one of them in selfmade dough with chopped olives.

Wonder if mine will look as good as yours, though.

DM

Yo Mike,
Did you add the cheese and peppers before you smoked the sausage, or insert it after smoking before you wrapped it in the dough?
Thanks, U.J.

Jack, I split it and added the cheese and peppers before smoking. You can cut it lengthwise about half to 3/4 and spread it open, or you can spread it out flat and roll it back up.

DM will probably take a lot of pictures and you will have a good idea.

Let your imagination run with fatties....you can add mushrooms, spinach, cheese any kind of peppers, about anything you want.

Woooo Ha! Thanks Mike . . . Don't ya know this is a recipe that is gonna get used in my house.

U.J.

Now that looks pretty darned good if I do say so myself...

Never done a Fatty before, but I sure am going to try some now - Great post Mike!

Marco, please have some mercy and only post your pics after lunch

Thanks for the pic! A buddy of mine and I were just talking about trying this very thing next weekend!

Carpe 'Que,
Jim Rhino

Just tell me it wasn't Jimmy Dean...

Roxy wrote:Just tell me it wasn't Jimmy Dean...

LOL...nothing wrong with a good 'ol fashioned Jimmy Dean, but that's not what we use. I prefer to mix my own sausage...some fresh ground pork sausage with chorizo, chopped jalapeno, perhaps some diced onion, and a healthy dose of Mojo Rub. Mmm...now THAT'S a fatty!

Carpe 'Que,
Jim Rhino

Jim:

I knew you could take it to the next level.

To be honest, I wouldn't feed Jimmy Dean to my dog...

I prefer to take my favorite snasauge out of the casings and mold my own.

Roxy wrote:Jim:

I knew you could take it to the next level.

To be honest, I wouldn't feed Jimmy Dean to my dog...

I prefer to take my favorite snasauge out of the casings and mold my own.

Roxy,

We started out using good ol' Jimmy Dean...didn't take long to discover we could do a whole lot better mixing our own.

I think for this application though, I'll stuff my basic sausage mixture with pepperoni and cheese...mmm...pizza fatty!

Carpe 'Que,
Jim Rhino

Man I am all over that idea!!!!!!!!!!! dawm it looks good!!!

Not that it's the best recipe, but a friend of mine asked for the basic recipe for the fatties I make at competitions. Here's a copy of the email I sent to him. (IGA is a local grocery store...any good quality bulk pork sausage should work.)

From: Jim Rhino
Date: 23 Jun 2008, 07:23 PM

I have never done exact measurements, but here are a couple of basic recipes...

The EZ Fatty
1 Log of Jimmy Dean Breakfast Sausage
Yellow Mustard
Mojo Rub (MojoRub.com - It's Award Winning!)

Remove plastic wrap from sausage. Lightly coat with Yellow Mustard then sprinkle with Mojo Rub. Wrap in plasic wrap and refrigerate for at least 1 hour. Bring smoker up to temp (225* - 250*), remove plastic wrap and toss in smoker for aproximately 2 hours...until internal temperature hits 165*. Allow to rest for at least 10 minutes (wrap in foil if you want to keep it hot). Slice and serve.

Rhino Fatty - Basic
5 lbs. - IGA Bulk Sausage
2 lbs. - Chorizo (Casing removed if present)
1 - Large Jalapeno - Diced
Yellow Mustard
1/8 Cup Mojo Rub (MojoRub. com)

Thoroughly mix all ingredients. Form into 5 - 7 logs (basic size and shape of the Jimmy Dean Breakfast Sausage Roll). Lightly coat with Yellow Mustard then sprinkle with additional Mojo Rub. Wrap in plasic wrap and refrigerate for at least 1 hour. Bring smoker up to temp (225* - 250*), remove plastic wrap and toss in smoker for aproximately 2 hours...until internal temperature hits 165*. Allow to rest for at least 10 minutes (wrap in foil if you want to keep it hot). Slice and serve.

If you want to stuff it with cheese, or anything else, do so before you mustard and rub. Just portion out the sausage mixture, flatten it out, put whatever fillings you want down the center, fold the edges over and form into log, then pick-up with the Yellow Mustard and Mojo Rub step.

I'll send you the invoice for my secret recipe soon.

Carpe 'Que,
Jim