Often during our bbq contest we are asked to make something called a fatty. A fatty is sausage rolled into a tub but is stuffed with something sweet, savory or spicy. These fatty’s can range from crab rangoon to blueberry muffin. Today we choose a Breakfast Sausage Fatty using Corn Muffin as a filling.
When making a fatty it is key to know that how you roll the fatty will allow you to slice it later. We found that using a zip top plastic storage bag allows for the right size and aids in rolling later in the preparation process.
When making our Breakfast Sausage Fatty using Corn Muffin we opted not to use a bacon wave or lattice as we only wanted to have the sausage flavor.
Breakfast Sausage Fatty using Corn Muffin
It’s time to roll and smoke this Breakfast Sausage Fatty using our Corn Muffin filling !
Using a clean pair of scissors, cut the zip top bag each side and pull the top flap away exposing the sausage.
Put down a layer of corn muffin in small pieces.
Now take each side of the plastic and pull the sausage up and around the corn muffin. The corn muffin will remain cradled in the center and you should be able to wrap the two ends over the top of the corn muffin and press them together forming a seal. If they don’t meet then remove some of the corn muffin. Seal up the ends the same way.
Mist the fatty with apple juice and them apply rub evenly over the fatty roll.
Place the fatty in the smoker at 250 degrees until the internal temp reaches 170 degrees. Make sure to mist the fatty several times while its smoking so it doesn’t dry out too much on the outside. When the fatty reaches the desired temperature remove it from the smoker and cover it with foil. Let rest for 30 minutes and slice in 1 inch slices.
That’s it.. Your done. You just rolled and smoked a big Fatty!