The trick is to smoke the meat and not make the meat smoke

CLASSIC BREAKFAST “FATTY”

  Date: February 15, 2016
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This was the companion recipe to the GRILLED STUFFED FRENCH TOAST recipe I made from Chris. Grove’s Kamado Smoker & Grill Cookbook. I had long heard of sausage fatties before and knew they were quite popular, but sausages are traditionally not one of my favorites. But the idea of a giant slow smoked sausage using a spicy Italian sausage mixture sounded intriguing. Thing couldn’t have been much simpler. I bought some of my butchers homemade Italian sausages and cut off the casings and mixed the filling together to make one big sausage. I rolled these into a log shaped sausage and rubbed it with some Dizzy Pig Raging River spice rub. The sausage went out to my Big Green Egg, which was stabilized at 250 degrees. It cooked on the Egg for about 80 minutes until it reached an internal temperature of 170 degrees. Then it rested for 5 minutes and was sliced into 1/4” thick slices. The fatty was very tasty and moist and had a nice, but not overpowering, smoke flavor. The outside was crunchy and tasty due to the spice rub. I plan to explore the world of fatties more. I had no idea what I was missing all of this time.
Related Photo Entries:
Recipe Source:
Alt image
The Kamado Grill Cookbook

The Kamado Smoker & Grill Cookbook:

Classic Breakfast “Fatty” - (eBook)
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding D Grid (Level 3)
  • CGS-13" s/s Drip Pan
  • CGS AR Sliding D Grid (Level 4.5)
  • BGE11” x 7” Rectangular Perforated Cooking Grid
  • BBG-CyberQ WiFi Pit Controller
  • Ranch-T Lump Charcoal
  • Apple Chunks