Smoked Breakfast Fatty A culinary delight that can be customized to fit anyone's
taste. This is a basic fatty I served for a holiday breakfast. It
takes about 30 minutes to prepare and a couple of hours to smoke. If
you wake up in the morning craving the flavor of smoked meat then this
is for you.
1lb Breakfast Sausage. (I used regular, but hot could be a good option)
1 package bacon
1 medium onion diced
1 package hash browns
Garlic to taste
Bell Pepper diced (I had dried bell pepper on hand so I used that)
1. Cook the onion in a tablespoon of olive oil until translucent.
Add the hash browns to the pan along with the garlic and pepper and cook
the hash browns until slightly crispy and brown. Pull off the heat and
set aside. You
will see chunks of ham in the photos below. I had a piece of Country ham the
was cooked the day before so I tossed it in as well. At this step you
could also add scrambled eggs, cheese, or anything you think would add
to the flavor.
2. Now for the fun part. Assembling the fatty. Roll out the
sausage to about 1/4" thick. I used a gallon zip lock storage bag to
flatten it out and it worked perfectly. When done I used a knife to cut
the sides open and lay it out.
3. Now for the bacon. This part is a little tricky. Lay out 8
strips of bacon vertically side by side. Take every other piece and
fold it up slightly, then place a single piece of bacon horizontally
across. Fold back down the pieces and then fold the opposite 4 pieces
down over the horizontal piece. Lay down another strip horizontally and
fold up the 4 vertical pieces. Repeat that process, rotating back and
forth between the vertical pieces. You should end up with what is
pictured below.3. Lay the sausage out and top it with the filling you cooked earlier.
4. Roll up the sausage around the filling into a log and then fold up the ends.
5. Carefully fold the bacon around the sausage and then fold the end over to create a single seam. Now you have a Fatty.
6. Flip the Fatty over onto a plate or foil and you should have a very nice lattice look.
Smoke at 250-300 degrees for about two to two and half hours depending
on your temperature. Pull it off and prepare to slice.
8. Slice into about 1/2" to 3/4" slices and serve with your favorite
breakfast foods. I recommend a lightly fried egg and biscuits. The
silkiness of the yolk helps smooth out the texture of the Fatty. Grits will
do the same thing. Even the kids loved this recipe.
Fatty's Little Brother...Blount? Ok, the Smoking of the Fatty was such a huge hit on Christmas I could
not resist coming up with an appetizer for our New Year's eve party. I
took the same basic idea of a Fatty and made it bite size with a kick.
This is another dish you could add anything to, but I wanted it to be
simple and bite sized. Well bite sized for me.
1 Pound Breakfast Sausage
1 Block Habanero Jack Cheese (you can substitute for a milder cheese if desired)
1 Package Bacon
1. Take your block of cheese and dice into cubes. Approximately 1".
2. Lay out your sausage. Take your cheese and place inside the
sausage and roll into individual balls. Be sure to cover all the
cheese. You shoud end up with about 24 balls.
3. Take your bacon and cut the slices in half. Use two of the
pieces to wrap the ball in opposite directions and use a tooth pick to
hold the bacon together.
4. Smoke for about 1 1/2 hours. Plate, remove the tooth picks and serve.
5. The cheese shoud be nice and melted. The Habanero adds a great kick to this dish.
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