Rolling a Fatty

Discussion in 'Sausage' started by av8tor, Feb 7, 2008.

  1. av8tor

    av8tor Meat Mopper

    Boy I have seen some awesome Q-Views of Fatty’s here and will be on my short list when I get started. Any tips for rolling these or are they just folded over basically in thirds, top folded down – bottom folded up?
  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    I squish mine in a greased gallon zip tip bag. Get all the air out and then roll it flat until it's even and fills the whole bag. Then freeze it for about 30-45 minutes. Then cut away the sides of the bag and peel back one layer of the bag. load the fatty with goodies evenly over the surface of the flattened meat, leaving about 2" on all sides for closure. Since you didn't completely cut away the bag use it to help roll the meat just like you would a sushi roll. Pinch the ends to the stuffing doesn't ooze out.
  3. geek just made my first fatty followed your way very easy with greased zip lock bag worked very well. thank you.
  4. navionjim

    navionjim Smoking Fanatic OTBS Member

    I do pretty much the same thing Geek does only I use waxed paper. I just roll the sausage out between two sheets, peel off the top one and use the bottom to help with the rolling (after the filling that is). I lattice bacon strips on the first sheet removed and continue the rolling to make the final wrap in bacon. I also will spread rub on the sheet prior to laying on the bacon strips. Pinch the ends closed or tuck the bacon around the end, apply a bit more rub to them and your done. Of course it is easier if the sausage is a bit on the cold side to start with.
  5. bigronhuntalot

    bigronhuntalot Fire Starter

    Sounds Awesome. What are your preferences for type of wood used?
  6. shellbellc

    shellbellc Master of the Pit OTBS Member

    This is going to sound silly, but if we decide on burgers on the grill and I only have square sandwich bread, I use was paper and make a square "Wendy's" style burger by folding the sides in and squishing the meat flat!
  7. moselle

    moselle Newbie SMF Premier Member

    I just made my first fatty and I use a bamboo sushi mat. I layed down the sausage like I would the rice and then I put in the "goodies" and rolled it up like a sushi roll. It was really easy. Pumped out three fatties in about 5 minutes.
    As soon as I figure out how to post Q view I'll post pictures.
  8. Great idea Geek! I will try that method...Thanks!
  9. morkdach

    morkdach Master of the Pit OTBS Member

    wax paper works good[​IMG][​IMG]
  10. desertlites

    desertlites Master of the Pit OTBS Member

    I do wax paper also and as far as wood-whatever works for whats inside.
  11. kookie

    kookie Master of the Pit OTBS Member

    Lots of good ideas on rolling them..... I had a little trouble rolling mine the first time...... Thanks for the ideas....

  12. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Yeah, I had trouble rolling my first one back in '65.......................... [​IMG]

    Oh, wait....That's different.

    Um, you could try just removing the plastic wrapper and putting the thing on the smoker for 2-3 hours. Sure eats fine. Freezes and reheats well, can be used to make fatty breakfast burritos, fatty pizza, etc.

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