I stumbled upon some Italian Sausages at the grocery last weekend. They were being cleared out for $1/lb, so I grabbed a few packages and also a few pounds of their fresh sausage meat (just in case the sausages were too hot for the kids.
So I decided to put together an Italian Sausage Fatty......one month too late, but oh well............
I started by roasting some Red and Green Peppers............diced them up and made a sofrito of the peppers with onions and garlic.
Took the casings off the sausages and mixed them with fresh sausage meat. I also threw in some of my own spices to the mix.
I had enough meat to make 2 fatties. Got a couple of thin 1 gallon bags and rolled them up into these
not-so-rectangular shapes, cut up the top side of the plastic to open it up........
Topped the meat with provolone and burrata cheeses and the roasted pepper sofrito.......
Rolled them up into the bacon weave and dusted it with my almighty rub mix......
I smoked them for about 3 hours at 250 to 270......here they are resting....cheeses oozing out.
All cut up.............these were excellent!!! I have to do them again.
So I decided to put together an Italian Sausage Fatty......one month too late, but oh well............
I started by roasting some Red and Green Peppers............diced them up and made a sofrito of the peppers with onions and garlic.
Took the casings off the sausages and mixed them with fresh sausage meat. I also threw in some of my own spices to the mix.
I had enough meat to make 2 fatties. Got a couple of thin 1 gallon bags and rolled them up into these
not-so-rectangular shapes, cut up the top side of the plastic to open it up........
Topped the meat with provolone and burrata cheeses and the roasted pepper sofrito.......
Rolled them up into the bacon weave and dusted it with my almighty rub mix......
I smoked them for about 3 hours at 250 to 270......here they are resting....cheeses oozing out.
All cut up.............these were excellent!!! I have to do them again.
