Smokin’ a Fatty

Don’t worry, this is a legal way of smoking a fatty.  A smoked fatty is just a sausage log that is smoked, basically the bacon explosion without the bacon.  There are many ways to smoked a BBQ fatty, the simplest is to just buy a sausage log, such as Jimmy Dean or Bob Evans sausage, toss it on the grill or smoker, and cook till done.  You can get more elaborate and mix sausage with a bunch of other ingredients and form back into a sausage log.  The key to creating a smoked fatty is to make the use of smoke and cooking it at a low temperature that is around 225 to 250 degrees until you get an internal temperature of around 160 degrees.  For mine I used a combination of mild and hot Italian sausage mixed with a bunch of garlic and diced red onions and it was absolutely fabulous.

Ingredients:

• 12 ounces mild Italian sausage
• 12 ounces hot Italian sausage
• 1/2 cup diced red onion
• 4 cloves garlic diced
• Favorite BBQ Rub, optional (Mine)
• BBQ Sauce, optional
• Favorite smoking wood (I used cherry this time)

Instructions:

1. Combined the sausage, red onion, a garlic and mix well
2. Form into a sausage log
3. Coat with BBQ rub
4. Prepare the grill/smoker for indirect heat at a temperature around 225 to 250 degrees
5. Place in grill or smoker and cooking until the internal temperature of around 160 is reached
6. Remove from grill
7. Coat with BBQ sauce (optional)
8. Wrap in aluminum foil and let sit for at least 30 minutes to 1 hour
9. Slice and serve

Results:

This is a very simple, but definitely is great eating.  You can slice and serve by itself or do what I like, place on a biscuit with a a couple pieces of bacon and some BBQ sauce.  You can even add a fried egg and have BBQ for breakfast.

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