Nothing says summer like the scent of fresh-cut grass, ashed-over charcoal and spice-rubbed meat gently smoking on the grill. With a little preparation, you can experience these heady fragrances simultaneously with the bacon sausage fatty.
There's little not to love with this rolled-up slice of heaven, an infinitely changeable combination of bacon, sausage, cheese, onion, jalapeno peppers, etc. I've even seen pictures of these smoked treats with hard-boiled eggs stuffed inside, although that's where I draw the line taste-wise. Regardless of what you decide to stuff your fatty with, the simple pork sausage construction prevents it from getting desicated on the grill, unless you forget and leave it on for five or six hours.
A full-sized fatty can be made with one pound of sausage and a gallon-sized freezer bag. If you want to make them smaller (to use a variety of stuffings), split that one pound chub of sausage into two pieces and flatten them in quart-sized bags. The smaller fatty lends itself to wrapping with bacon, rather than using the weave, but my slideshow here will demonstrate both methods. Both methods taste amazing, so it really comes down to personal preference.
Smoked Bacon Sausage Fatty
(The pictures here show two full-size fatties stuffed with burnt onions, cheese and some chopped pork burnt ends I needed to use. Remember that the possibilities here are endless - use your imagination!
What you need to get started
1 lb of ground sausage
1/2 cup shredded cheese (cheddar cheese or cheese curds)
Other fillings (cooked bacon, jalapeno peppers, onion, hard-boiled eggs, etc).
Sliced bacon (for wrapping/weaving)
Your favorite barbeque rub and/or sauce
Vinegar (I use cider or leftover pickle juice)
Please follow the steps in the attached list to complete your fatty. Remember to read everything twice before proceeding - this will ensure against surprises when you get to the final steps. Tight lines!