I am getting my stuff together for my first fatty. I notice that most use breakfast sausage for the outside. I was thinking of using unseasoned ground pork from the butcher to avoid the sage and other spices. I can't think of any reason this would not work the same as jimmie dean. Also, I am thinking of mixing NM green chile into the meat. Comments. . . I'm planning a fattie with green chile pork on the outside stuffed with onion, bell pepper, habanero, and jack and cream cheeses. Is it possible to put too much cheese into a fattie? I mean is there a point where its just too much and the fatty falls apart during the smoke? I'm inclined to accentuate the veggies rather than the cheese. Thanks in advance. Peace.