Thread: Recipes and Cooking/Smokeing/Grilling etc.

Is it like breakfast sausage or Italian syle sausage?

Breakfast sausage. I get it from Krogers but you can get some Jimmie Dean and spread it all out, same thing but I like to control my spices abit more so I get sausage that doesn't have as much spice to it, then adjust it out MY WAY

Ya'll about hacking me off. I done tolt ya - fried and that's all there is to it.

Wannabe...

Fried is my favorite Wb, but It gets old after a while and I like to try something different...

Easy for him to clean up the kitchen cause he cooks them outside and no grease gets on the floor for him to have to scrub.

Ingredients

3 Game Hens (Split in half)
4 tblspns Flour
6 tblspns Olive Oil
Salt, Pepper, Onion Powder, Red pepper and Granulated Garlic to taste
2 Sprigs Rosemary
1 ½ Cups Milk
Water to thin Gravy

In Heavy Skillet (preferably not a non-stick) Heat Olive Oil til it starts Smoking on Medium High Heat; Add Rosemary. Place Hens in Oil and Brown on each side (Approx 3 to 4 mins) remove from heat and set aside. Before you make the Gravy, also remove and disguard the Rosemary. Add Flour to the oil and cook your Rouix until it become a medium Brown color, (Approx 3 minutes) Add Milk slowly, Stirring constantly until it’s all in. Make sure to Taste the Gravy and season accordingly, then let it simmer for a few minutes adding just enough water to keep it from getting to thick. In an Oven proof Roasting Pan add the braised Hens and ladle the Gravy on top. Simply put in the Oven and cook for 1 hour, just make sure to spoon more gravy mix onto the hens every 15 minutes or so.

Serve with Wild rice

Ingredients
1 Boston butt cut into 1 inch cubes
1 pack of thick cut bacon
1 cup Basic Rub (Pork Recipe)
your favorite BBQ Sauce
Toothpicks
Cut Bacon Slices in half, then take a and wrap around the Bston Butt cubes and toothpick them to keep the Bacon wrapped around tightly. Place on grill, turning often until just before done. take them off the grill, dip in BBQ sauce and put back on the grill to finish. These suckers go FAST at parties and are easy to make

Originally Posted by DonDon

Ya'll will love this recipe. Pretty much they're stuffed smoked sausage but we call them Fatties. I've done this at some of the parties we go to and they are ALWAYS a big hit. Actually don't think I've ever brought them and not had someone ask for the recipe. You can pretty much stuff them with just about anything but I usually do close to the same thing each time. ENJOY

1 pound bulk sausage
1 tomato (cubed)
red onion slices
pepper jack cheese slices
Bell Pepper slices
diced mushrooms
Pack of thick sliced Bacon
Plastic Wrap
Pecan wood chunks
my basic spice rub (to follow)
1/2 cup kosier salt
1/4 cup each other following:
Black Pepper
Paprika
Chili Powder
Cumin
Italian Seasoning
Mustard Powder
Garlic Powder
Onion Pawder
Sugar
( this is only my basic rub and I add many different things acording to what I'n cooking. ANY pork gets a cup of Dark Brown Sugar)
Take the plastic wrap and lay a couple layers wide on a table or flat surface and simply flatten out the Sausage til it's about the same length as is was but to approx a 1/3 inch thick. To make this easier I keep my hands moist with either water or abit of EVOO.
Now just layer all the veggies out on the sausage to about 1 1/2 inches from the edges. Don't put to much as it'll leach out during the cooking process.
All you do now is roll her up like you do sushi, using the plastic wrap as the wrapper. Once wrapped TIGHT, twist the ends of the plastic wrap tight and spin it to get the roll even tighter. If some of the veggies bust through the sausage you'll need to fix that hole with some sausage from either the end or another thick spot. Place in fridge for about an hout or so to firm it up abit. While it's sitting in the fridge go light your smoker. I have a Big Green Egg and it works great but any smoker will work, Wood or Gas. You'll need to have a drip tray under this though cause some cheese will ease it's way out and the bacon grease will cause flareups. Go ahead and soak those Pecan Chunks for atleast 30 minutes while you're lighting the grill as well and once litand up to temp (225), put a decent ammount of the wood on the grill so it'll be smoking real good when you put the Fattie on it. Now, back to the kitchen and take the Fattie out and roll it in the Rub, making sure you coat it real good. Now back outside and put her on the smoker, as you do this, put a couple strips of the bacon on it. This truly adds a great flavor. This should all be done at about 225 degrees and should be cooked til it's 165 degrees internal so break out that meat thermometer thats in your kitchen drawer. Once she's up to 165, pull her and tent it with foil for about 20 minutes.Slice it into about 3/4 to 1 inch slices so you get enough of the stuffing. These Fatties are some of the best finger foods you can get. I serve mine with a honey Mustard and they go fast so when you put them out. HIDE A FEW for yourself LOL

I was known to smoke a fatty or two at a party back in my college days. No sausage was involved though.