I have decided to write a quick article about pork fatties. These delicious creations are somewhat new to me, in fact, I have only made one… This one! Words, specially mine, can not describe just how delicious this is! The fattie has a completely different flavor profile that one might think of in their head.
To start, get yourself a 1 lb. package of ground sausage. In this case, I used a pound tube of Jimmy Dean hot sausage. Roll the sausage out in a 1 gallon Ziplock bag as you would a pie crust. When sausage has been rolled completely flat and even (into corners also) cut the Ziplock down the sides only and fold open.
Now, the beauty of pork fatties is that you can stuff them with anything imaginable. In this case I used sauteed onion, green bell pepper, and mushroom. I also added a couple slices of American cheese. After using American cheese, I decided I wouldn’t ever again. The cheese melted into complete liquid. In the future I would recommend using something stiffer like cheddar or Swiss. Also, as you will see in the picture, I put the cheese all the way to the sides on the sausage… Bad idea also… You need about a half inch of just pork on each side, so when the fattie is rolled the ends will seal correctly.
After you have your filling in place, use the Ziplock bag to assist you in rolling the fattie into a roll. Transfer the roll to a separate, large piece of plastic wrap, and roll tightly (like a piece of candy) into a nicely sealed roll. put this newly wrapped roll into the refrigerator while you complete the next step.
On another separate piece of plastic wrap, make a basket weave of bacon slices, the same width as the roll you have just created. I believe I used 7 strips x 7 strips. After the weave is made, place the roll on top of the bacon, and with the assistance of the plastic wrap, roll the bacon over the pork roll. I like to kind of weave the ends of the bacon (a little, the next step will seal it good) so that the end of the roll will seal good. Roll it again as tight as possible, by rolling the fattie holding the ends of the plastic wrap, tightly.
You should end up with something that looks like this! I love the way it looks at this point. I found it good to make this at least a day before I plan on cooking it. It gives the fattie time to stiffen up again in the refrigerator so it wont fall apart when you try to unroll it for smoking.
Place the roll on the smoker, and smoke until you reach an internal temp of around 160 degrees F. I was new to smoking at the time I made this, and I think I smoked it low and slow at around 225 degrees. I would now recommend a higher temperature of around 300-350 in order to crisp the bacon real good. “Pork Fattie”… give it a try! You’re not going to be disappointed!