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Recipe : Entry # 9511
Recipe Title
Smoked Fattie
Recipe Theme
September: Barbecue
Baldwin EMC
1 lb. Premium bulk pork breakfast sausage
2 Tbs. BBQ Rub of choice, divided
1 1 gallon seal top bag
1 7.5 oz Cream Cheese with chives, at room temperature
2 Tbs. Minced onion
2 Tbs. Minced green or red bell pepper
1 cup Mozzarella Cheese
1Tbs. Butter or Olive oil
Prepare grill for indirect cooking or smoker at 250 degrees
1) Remove sausage from wrapper and place in the seal top bag, using a rolling pin begin flattening the sausage to completely fill the bag, return to the refrigerator for about 15 minutes to re-chill.
2) Saute onions and pepper in butter/oil until soft.
3) Remove the sausage from the refrigerator, open the top and with a sharp pair of scissors cut down each side of the bag but leaving it in one piece, this helps in rolling.
4) Sprinkle 1 Tbs. of BBQ rub evenly over the sausage
5) Spread cream cheese over the sausage to within about 1/2 inch of the edges
6) Sprinkle Mozzarella cheese and vegetables over the cream cheese
7) Using the plastic bag, roll the sausage into a roll like a jelly roll, be sure no plastic is left on the sausage sprinkle the remaining BBQ rub on the outside of the roll.
8) Place sausage roll in the smoker/grill and cook to a internal temperature of 165 degrees
9) Allow to rest covered for 20 minutes before slicing.
Tell us about your recipe
Being a Certified BBQ Judge, you get to sample a lot of different BBQ dishes. This is something like I had at a Contest in north Mississippi, and I came up with this version and it is well liked by family and friends.