How to Smoke Sausage Fatties
It’s been on my heart for a long time to share with you the fattening delights of smoked fatties. Here at YSMB, we are all about making barbecue easy and absolutely delicious. This smoked sausage recipe is one of those things. It couldn’t be easier and the results are astounding. If you are used to eating “fried in the kitchen” sausage, you will probably eat 3 times as much as normal.
I’m going to start with the finished product to get your mouth going, then dive right into my super simple recipe.
In this example, I used 2-pound Jimmy Dean sausage logs that I found for $1/pound at the surplus grocery store. You can use another brand, but if you go with a low quality meat, it might not turn out the way you expect. Just sayin’.
Simply unwrap them and sprinkle seasoning all over the surface and pat it in a bit. I used Heaven Made Texas Best Brisket Seasoning and his Amazin’ Blazin’ Cajun (made with habanero chile pepper). Michael is a good friend of mine, and we love his seasonings. My wife actually considers his seasonings a staple in the kitchen, so of course, they stay in a handy place. 🙂
Getting back to this sausage business, the Meadow Creek Brisket Rub is also perfect on fatties. Or pull a good pork seasoning out of your spice cabinet and get rollin’.
In this example, I seasoned my sausage the night before and covered it in a glass pan to let the seasoning marinate with the meat. This is not necessary, but it can help get more flavor into the meat. Plus, if you want it for breakfast or brunch, it will be a help if you get the meat seasoned and ready the night before. Then you can pop it on the smoker the next morning while you still have one eye closed.
Run your barbecue smoker at 225-250 degrees. (Somewhere in there.)
Here I am using my Meadow Creek SQ36 Smoker. It makes the job easy and should last more than a lifetime. But smoked sausage like this is very forgiving, so you shouldn’t have a problem on any kind of smoker. Even using a plain ole Weber Kettle with the fire on one side and the meat on the other right (by your top vent).
Take the sausage up to about 170-180 degrees internal temperature. You can pull it off at 165, but I think I prefer a little more of a crust. This is completely preference though.
You may be wondering, “How long does it take to cook these fatties?” Mine were done in a tad over 2 hours. This will vary depending on your pit temp and the weather. I wouldn’t be surprised they could get done in 1.5 hours if you cook 1 pound pieces and keep the fire well tended. My problem was I wasted some time in the beginning with wet wood. 🙁
Ain’t that just beautiful?
It passed the test taste. And I am sure yours will too—if you do it the easy way.
Like I said, my smoked sausage recipe is very easy, but the results are… well, by the way, let me know how it turns out with a comment below. And don’t overeat.
Have fun,
Lavern
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February 24th, 2012 at 6:37 pm
Ha,Lavern
man doselook grate cant wait to try tis on out thanks Mike
February 24th, 2012 at 6:47 pm
Very nice, but where’s the stuffing and bacon braid????? I like to do a “pizza fattie” that has pepperoni, olives, mushrooms, pizza sauce, and mozzarella rolled up inside. Use lots of my favorite rub inside and out, and a bacon braid wrap on the outside. It is a huge favorite at our house. We also do homemade sourdough pizzas, and especially like to do them in dutch ovens when camping. A couple years ago we smoked a bunch of meats to take on the camping trip and had one of the above pizza fatties along. A pizza made on homemade sourdough crust with slices of pizza fattie as a topping, on the shore of a gorgeous lake in the high sierras is just about as good as it gets. Can you tell I love to roll the fatties? “Pullin’ the pork and rollin’ the fatties” is a favorite phrase of mine.
February 25th, 2012 at 3:04 am
G’day Laverne
Mate this looks great. We have all of the ingredients and will fire up tomorrow after our Christian meeting.
Ingredients are easy to get. Keep them coming.
You gents should consider a trip Down Under. We could put you up no problem.
Greetings from down under, Perth, Australia
February 25th, 2012 at 3:34 pm
WOW! That looks amazing! I’ll have to try that one soon.
February 25th, 2012 at 6:17 pm
T will try thanks for info. JR
February 25th, 2012 at 6:18 pm
will try JR
February 26th, 2012 at 3:06 am
I did the bacon wrapped fatties a few weeks ago. They were great. These sound pretty good too. can’t wait to try them.