This is not the first post I have done about smoking fatties on the grill. You can see the write-up of previously smoked fatties here. And I will say again that they are not that kind of fatty. A fatty is simply smoked bulk sausage. Often it is breakfast sausage. Sometimes they are stuffed and sometimes they aren’t. Sometimes they are sweet and sometimes spicy. The number of different ways to cook fatties is limitless.

I smoked two fatties in this cookout. One is the recipe that I get the most raves about – sage sausage stuffed with cheese, and a new recipe that I created on the fly – regular sausage stuffed with yellow pepper, white corn and cheddar. I also grilled some beans.

In the spirit of trying to be more quantitative I actually did some measuring and wrote down amounts for the recipe…

Here are the basic ingredients I used for the two fatties:

In the picture above are two different kinds of sausage. The sage sausage was used with the garlic, asiago, havarti and garlic. The regular sausage was used with the garlic, asiago, yellow pepper and sweet white corn. What I omitted from this picture was granulated garlic that I used as a rub on both fatties.

Sage and Cheese Fatty

Ingredients:

1 lb of sage breakfast sausage (other types of sausage can be used)
1/3 lb of havarti cheese (I have used white cheddar in the past)
2 heaping tbsp of minced garlic
1/2 cup of loosely packed asiago cheese
10 turns of a pepper grinder
Enough granulated garlic to dust the outside

Combine the sausage, garlic, asiago and black pepper in a mixing bowl. Sausage and garlic:

Now the asiago and black pepper:

Using your hands, mix the ingredients together well. Really get in there and squish it all up. Then spread the meat on a piece of wax paper and spread out evenly:

Chunk up the havarti and place in the middle of the sausage, leaving plenty of room around the edge to seal the cheese in. Here I chunked up an entire half pound of havarti. I know I said only a 1/3 pound above. I had too much:

When I tried to roll it over to seal the cheese inside the sausage I realized I had either too much cheese or not enough sausage:

So I pulled some of the cheese out:

That’s more like it:

I simply rolled the sausage up and patted it really well to get rid of any cracks or crevices. Then I dusted the outside with granulated garlic:

I placed the fatty in a gallon plastic bag and put it in the freezer to firm up a bit and went on to my second fatty.

Yellow Pepper and Sweet Corn Stuffed Fatty

Ingredients:

1 lb. of regular breakfast sausage (again, use what you like.  It’s your fatty!!)
1/2 yellow pepper chunked
1 small ear of white corn with the kernels sliced off (you can used canned or yellow corn, but fresher is better)
1/4 lb cheddar cheese
2 heaping tbsp of minced garlic
1/2 cup of loosely packed asiago cheese
10 turns of a pepper grinder
Enough granulated garlic to dust the outside

Here we have the yellow pepper chunked into half inch chunks and the kernels from a small ear of white corn:

These ingredients are not going to cook enough while insulated inside the sausage so I precooked them a bit. First, the yellow pepper in a skillet in a little olive oil over medium heat for 5 minutes:

Then add the corn for another three minutes:

While the corn and pepper are sautéing, mix up the sausage, garlic, asiago and black pepper up in a bowl very well and place on a piece of wax paper as before. Then place the cheddar along the middle of the meat:

Spoon the peppers and corn over the cheese:

Roll up the sausage and pat it well anywhere there seems to be a crack or a crevice and dust with granulated garlic.

I put this fatty in gallon plastic bag and into the freezer as well to firm up. I left both in the freezer between 20 and 30 minutes. Then I got to work on the side dish.

Smoked Beans

Ingredients:

2 lbs of original baked beans (you can use other varieties but you will be adding tons of flavor on your own so keep the beans simple and then make them your own with the following ingredients)
2 heaping tbsp minced garlic
4 heaping tbsp of brown sugar
1/2 cup maple syrup
1/4 cup honey mustard
1/4 cup honey
2 tsp of hoisin sauce (optional and not in the picture)
10 turns of a pepper grinder
2 sliced of maple bacon

Dump all ingredients except the bacon into an oven safe pot and mix together well as this will be the last time you stir them until they are ready to be served:

Slice the bacon up into one inch squares and cover the top leaving gaps between each piece. If you don’t leave a gap the pieces will insulate each other and take much longer to cook:

Now out to my smoker. I made a few modifications to my offset in order to keep the temp up and more constant and this was my first chance to try them out. You can see the modifications here.

For this session I will be using apricot wood which is very similar to apple:

There are a bunch of different woods you can use for this. For a pretty extensive write up about different smoke woods click here.

After spending some time modding my grill to keep the temp up, a windy day wiped that effort away in seconds. After 30 minutes I was getting a boatload of smoke but the temp was struggling to get to 150:

I needed 300 for these for 2 hours. If I left it at 150 it would take closer to 8 hours so it was time to improvise. I took the grill grate off that was on the opposite side of my firebox in the main chamber and added a pile of hot coals:

Within minutes the temp started to climb:

After an hour of heavy smoke at 150 (took me another 30 minutes to get a half chimney of coals hot) I was cooking at close to 300 at which point my cheese started to ooze out of my sage fatty, which is why both are sitting on foil to save that cheese:

My pepper and corn stuffed fatty is doing just fine:

While carrying my chilled cheese stuffed fatty outside I bumped it and split it open a bit. Trying to pat it back together when that cold didn’t work all that well so I had the foil under it from the beginning.

Here are both fatties with some smoke rising up:

About 90 minutes into the process the bacon on the beans is browning up as are the fatties:

Now I am building up quite a bit of grease in the foil:

This is easy solved with the probe from my remote thermometer. I just poked a hole in the foil of each fatty to let the fat drain out:

Here we are 2 hours in:

At 2.5 hours everything is ready to come off the grill. Remember, they only need 2 hours at 275-300 but I got off to a slow start:

Here are the fatties resting. Despite the cheese oozing out of the one already, I let them rest for about 10 minutes. If I were to slice into them earlier, the hot cheese would run right out:

Here are the beans. That bacon has rendered its fat into the beans during the cooking process to add that extra flavor punch that only bacon fat seems to provide:

Here are my fatties ready to be sliced. The cheese has cooled enough on the outside that it actually stuck to the meat rather than the foil:

Here we have the sage cheese stuffed fatty:

And here is the yellow pepper/white corn/cheddar stuffed fatty:

These are so much fun to do and so simple. You really should try one. Follow one of my recipes or try your own. The possibilities are endless!!

As for what I would do differently, well, I may be at my wits end with the offset smoker. I may be in the market for a vertical smoker in the near future so check back to see what I can create in one of those…

If you have any questions, feel free to shoot me an email or leave a comment below.

For other pork dishes click here.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures, or keep up with us on Twitter@GrillinFool (no S).

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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26 comments

That looks so good.sorry you are having such a hard time with your CG…I just got mine and I am doing some different mods and you can go to barbecuebible.com and ask them and they may can give you some answers…I have not got my first smoke done yet because of the weather.

HUGS
Christina

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Oh man, those are some far-out lookin’ fatties! I am in dire need of a new grill…

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that looks great lol

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My arteries are hardening just looking at these pictures! But it does look good!!

Thanks!

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Unknown,

This is not for the faint of heart, literally. If you are faint of heart, a defibrillator may need to be near by. If you have problems with cholesterol, then maybe this is not the meal for you.

Honestly, I only make these a couple times a year simply by how rich it is. This was a request by someone otherwise I wouldn’t have done them for a while.

They are fun though as there are so many ways to do them. The first one I ever did I took maple sausage and added; minced apple, garlic and onion, black pepper and put a sweet rub on the outside. Phenomenal!!

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Well that title will get anyone’s attention. Although we feel a heart attack coming on, we’ll still request 2 slices of white bread to eat it up.

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Wow! I’ve never seen anything like these before – I’ll take a plate, please!

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I'm drooling already. Definitely will give this a try d next time I host a BBQ. I've saved as favorite & thks for sharing!

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wow.. i love cheese!

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Blackswan,

Lemme know what ingredients you use and how it goes….

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love the title – great step by step picks too!

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Oh man – I think my tush might take on the name of this dish if I ate it… But boy oh boy does it look awesome!

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Boy, looks awesome but definitely a special occasion treat!

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MaMely,

Yeah, it is a special occasion deal. But just because you make it doesn’t mean you have to eat it. Like this Sunday both sides of my fam are coming over. I may make a couple of these because people do like them a lot. But I may not have any.

I’m thinking of stuffing one with some pepperoni, mozzarella, and a little pizza sauce. Hmmmm….

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wow that sounds amazing, love the shots of the cheese oozing out of the fatty. And then those beans sound delicious too…

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MMMM This looks amazing. I love the cheese inside.

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im all 4 smokin a fattie so i think i will try this

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I like the pizza style idea, Im going to have to try this using bulk Salsiccia (AKA “Zazitsa”, or Italian Sausage) stuffed with provel and sun dried tomatoes, and maybe also one using bulk bratwurst stuffed with some smoky cheese and diced apple.

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Another and simply but amazing take on this is instead of stuffing it just roll in your favorite BBQ rub, “par cook” it maybe 1/2 to 2/3 of the way, refrigerate it slice it up and fry it up for breakfast the next morning.

I camp a ton and usually take my Weber Smokey Mountain smoker (i LOVE this thing – i have 3 now and fill them every so often and then vacuum seal and freeze the spoils!!!!!) and I do the above version all the time with camp breakfast. Never disappoints

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Me and my dad tried this yesterday, but we did an Italian styled fatty. It had those pasta shells with the cheese inside of them, mushrooms, tomato slices, tomato pesto, cheese, and a tiny bit of spinach. Oh and we wrapped ours in bacon. It was delicious you should try it out :)

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Anyone try making a bite-sized fatties like meatball size? It would be easier to eat that way at a trivia night or party. right?

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I have not, but that’s an interesting idea. Higher rub:meat ratio…

…….Scott

I tried the blueberry fatty a couple of weeks ago.The muffin one I didnt really care for , but daughter and son in law did. Now Im going to try one tomorrow with eggs , pancake , and home style fries in it.

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Made the fatty i told you about 3 weeks ago for breakfast and man did it come out good !!!! Got to tell you and my daughter thanks for this webpage , lol she found it. Made the grillin beans and my take on your monki balls. I used ground turkey and made into the balls, Beans and the balls both came out great. Thanks again for the page , and keep the good recipes coming.

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Danny,

Outstanding…

…….Scott

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