Tom likes to roll and smoke
Fatties for parties. I mean who doesn't like a good
Fattie at a party!
He starts with good quality sausage.
The meat is removed from the casings.
Then Tom rolls his own FAT sausage log...aka
FATTIE
The
Fattie gets a generous dusting of BBQ rub.
Then he tightly rolls the
Fattie up in plastic wrap.
The
Fatties are then refrigerated to help them setup a bit in their new
FATTIE form.
He smokes them for approx 2 hrs with cherry wood.
The
Fatties are sliced thinly and served on good, sturdy crackers. Recipe Origin -
Richard McPeake
