Fishawn
02-12-2012, 10:26 PM
Made up some lean Hot breakfast sausage yesterday from a couple loins & left out aboot 1.5 pound for a fatty tonight. In the sausage, I included only 1/2 the salt the recipe called for & finely diced up some smoked ham & included it. :thumb: Stuffed it with mushrooms, roasted red peppers, green onions, provolone & cheddar. Dusted with Mad Hunky & smoked with Pecan @ 250* for about 2 hours (165* internal).... Rolled it up old school style..... :nana2: ....... Dang sausage is purty hot :sweating: :whistle:
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112001.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112002.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112004.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112005.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112006.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112007.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112008.jpg
That looks and sounds amazing. I think that might go on next weekends to smoke list.
TATONKA3A2
02-12-2012, 10:33 PM
Dam that looks good!!!! poi-nts
Adiochiro3
02-12-2012, 11:16 PM
Looks really tasty! And gooey! :drooling:
Critterhunter
02-12-2012, 11:40 PM
What did ya use for heat?How did ya like the texture going Lean and 1/2 the Salt?It looks like it stayed together good.Looks awesome:thumb:poi-nts Points Mafia says I have to spread it around.
Fire it up
02-12-2012, 11:43 PM
Looks like a tasty fattie and love the ingredients. Hot but not too hot I hope.
barkonbutts
02-13-2012, 05:29 AM
That looks wonderful!! I would take a slice of that right now!!! :drooling::drooling:
Texas-Hunter
02-13-2012, 05:38 AM
Points for the Nekid Fatty with no blowouts.. Such a lost art, seems everyone went the way of the bacon weave or wrap... Shame..
Bassman
02-13-2012, 07:38 AM
That's what I call gooey goodness, Scott. The cheese oozing out of the center got me.:drooling:
Slanted88
02-13-2012, 08:13 AM
That there will eat Cat Daddy! :thumb:
Fishawn
02-13-2012, 10:02 AM
What did ya use for heat?How did ya like the texture going Lean and 1/2 the Salt?It looks like it stayed together good.Looks awesome:thumb:poi-nts Points Mafia says I have to spread it around.
Smoked in the Cookshack electric. The texture of the lean sausage is a bit different (tighter) but less greasy. Which is both a good & bad thing, I guess :bounce:.... Didn't really miss the salt...... Was worried aboot it not staying together due to it being so lean, so I smoked it in a Pyrex pan. Didn't wanna get the new smoker all yucky :noidea:
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fattyinsmokerpan.jpg
curious aardvark
02-13-2012, 10:55 AM
looks like a great fatty :thumb:
lean sausage if mixed properly will hold together better than fatty sausage.
Fat doesn't really effect binding just final texture.
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/fatty021112007.jpg
Looks fine there :-)
But next time use the flash - that yellow overtone is from the artificial light.
sweet_magnolia
02-13-2012, 11:05 AM
That is one of the best looking fatties I've seen! :drooling: :banana_smiley:
erain
02-13-2012, 11:06 AM
that is one purty looking fattie there Scott... looks like a great combo!!!:thumb:
tadowdaddy
02-13-2012, 06:23 PM
Nice Scott! I think that looks wonderful! Hoping it warms up here soon so I can get back out to the smoker!
SmokinOutBack
02-13-2012, 06:49 PM
Very nice Scott, originality is what we have come to expect from you. In other words, you are spoiling us. And we love it! poi-nts