- Apr 3, 2009
- 66
- 10
Kids come tomorrow night for supper, so thought I'd make a pizza fattie.
Started with 1 pound of venison and 1 pound of pork sausage. We make some hot Italian brats so I added that recipe to the meat. Fennel, cayenne, Kosher salt, black pepper, and garlic. When we make brats we also add crushed red pepper, but I thought I'd leave that out since they get a little hot and my daughters don't like it too hot. As far as I'm concerned, when I feel those beads of sweat on top of that old bald head, I have them just right.
Added pizza sauce, pepperoni, red peppers, and onions. Have a daughter that won't eat mushrooms so I left those off.
Next came the cheese. Used Mozzeralla, and had some Parmesan, so I thought I'd throw that in too.
For a minute I thought I'd gone too far, but I was able to get it rolled up and sealed. though I have to admit it feels a little squishy with all the pizza sauce in it. I decided to add some clothes pins to the end to keep it good and tight till tomorrow.
I've got a question. I've seen a couple people have put a crust around it and baked it. Have you just put it back in the smoker, or did you put it in the oven. And how long did you bake it.
Started with 1 pound of venison and 1 pound of pork sausage. We make some hot Italian brats so I added that recipe to the meat. Fennel, cayenne, Kosher salt, black pepper, and garlic. When we make brats we also add crushed red pepper, but I thought I'd leave that out since they get a little hot and my daughters don't like it too hot. As far as I'm concerned, when I feel those beads of sweat on top of that old bald head, I have them just right.
Added pizza sauce, pepperoni, red peppers, and onions. Have a daughter that won't eat mushrooms so I left those off.
Next came the cheese. Used Mozzeralla, and had some Parmesan, so I thought I'd throw that in too.
For a minute I thought I'd gone too far, but I was able to get it rolled up and sealed. though I have to admit it feels a little squishy with all the pizza sauce in it. I decided to add some clothes pins to the end to keep it good and tight till tomorrow.
I've got a question. I've seen a couple people have put a crust around it and baked it. Have you just put it back in the smoker, or did you put it in the oven. And how long did you bake it.