Decided to try a sausage fatty this weekend, but I made the mistake of telling my neighbors up the street. They wanted to know what time to stop by on Sunday to try it out, so I decided I better make two! The fatty's were totally delicious, with only 3 pieces left by the time folks left for the evening...I will be making these again in the near future!
I used the recipe from dehager (earlier post in this thread) and Jeff Philips. I added baby spinach leaves, Colby-jack and mozzarella cheese, red onions and jalapenos chopped. I coated the sausage on the inside with Jeff Philip's BBQ sauce as well as on the outside of the bacon. I also applied a healthy dose of Jeff's naked rub on the inside of the bacon weave. On the smoker at 225F, and reached 170IT at 3 hours with one piece of cherry and one piece of hickory wood.
Jeff Philip's warned that the bacon might not be crisp on the outside and suggested putting the fatty's under the broiler. Instead, I took the rack right out of the smoker and dropped it on my grill for a couple of minutes...this crisped the bacon nicely. By careful, though...the bacon grease on the grill causes a flare up.
I used the recipe from dehager (earlier post in this thread) and Jeff Philips. I added baby spinach leaves, Colby-jack and mozzarella cheese, red onions and jalapenos chopped. I coated the sausage on the inside with Jeff Philip's BBQ sauce as well as on the outside of the bacon. I also applied a healthy dose of Jeff's naked rub on the inside of the bacon weave. On the smoker at 225F, and reached 170IT at 3 hours with one piece of cherry and one piece of hickory wood.
Jeff Philip's warned that the bacon might not be crisp on the outside and suggested putting the fatty's under the broiler. Instead, I took the rack right out of the smoker and dropped it on my grill for a couple of minutes...this crisped the bacon nicely. By careful, though...the bacon grease on the grill causes a flare up.
