I made some "Skinny Fatties" and sliced them to serve as appetizers for a Christmas party last night. This was a group of people who have sampled my ABT's and mushrooms on several occasions, so I wanted to do something different. I came up with this on short notice.
I started by punching apples with my medium sausage stuffing tube to create some apple logs for the fattie filling. .
This method worked really well and had the exact desired effect.
I just worked my way around the apple and got 5-6 apple cylinders per apple Fuji apples were on hand. I marinated the apple logs in a mix of brandy and brown sugar.
I used Italian sausage flattened in the usual manner in a gallon Ziplock bag (1.25 lbs/bag).
After a short chill in the freezer to firm things up, I cut the sausage into thirds right through the bottom plastic so I would be easy to transfer to wax paper for rolling.
I lined up the marinaded apples down the center of the sausage strip and rolled it into a mini/skinny fattie.
Took to an IT of 165* and let rest before slicing.
You can see one of the rolls opened up a bit -- oh well. The would have been prevented with a bacon wrap, but I did not have any thin bacon on hand (only my BBB, which would have been useless for this application). Each log yielded about 10-12 appetizers about the diameter of a 50 cent piece.
Not a bad presentation. Momma was a little concerned that the apples would disappear while cooking, but you can see they held up perfectly. They sure were tasty and quite a hit at the party! There are a couple of things I'll do differently next time:
Thanks for looking!
I started by punching apples with my medium sausage stuffing tube to create some apple logs for the fattie filling. .
This method worked really well and had the exact desired effect.
I just worked my way around the apple and got 5-6 apple cylinders per apple Fuji apples were on hand. I marinated the apple logs in a mix of brandy and brown sugar.
I used Italian sausage flattened in the usual manner in a gallon Ziplock bag (1.25 lbs/bag).
After a short chill in the freezer to firm things up, I cut the sausage into thirds right through the bottom plastic so I would be easy to transfer to wax paper for rolling.
I lined up the marinaded apples down the center of the sausage strip and rolled it into a mini/skinny fattie.
Took to an IT of 165* and let rest before slicing.
You can see one of the rolls opened up a bit -- oh well. The would have been prevented with a bacon wrap, but I did not have any thin bacon on hand (only my BBB, which would have been useless for this application). Each log yielded about 10-12 appetizers about the diameter of a 50 cent piece.
Not a bad presentation. Momma was a little concerned that the apples would disappear while cooking, but you can see they held up perfectly. They sure were tasty and quite a hit at the party! There are a couple of things I'll do differently next time:
- Bacon -- without a doubt!
- Reduce the leftover marinade to a syrup and drizzle in the fattie before rolling everything up
- Roll the apple logs in a thin pastry (crepes maybe?) before placing them in the sausage so the pastry can soak up some of the marinade
Thanks for looking!