A buddy of mine gave 5 lbs of wild boar sausage a while back. I am working on a project with him this weekend, and thought I would make us some lunch using the sausage in a couple of fatties.
I won't go though the whole fatty assembly process as it is pretty well documented. One of the fatties had my standard filling; chicken sausage, New Mexico roasted green chilie, onion, garlic, yukon gold potatoes, and a couple of scrambled eggs. All ingredients cooked in a cast iron pan and then stuffed into a fatty piston and chilled.
For the second fatty, I got creative. After scanning the fridge for options, I decided to use cheese and sausage stuffed tortellinis for the filling. I stuffed it into the fatty uncooked, reasoning that the moisture of the sausage would be sufficient to soften the pasta.
Wapiti gets the call:
Smoked at 250 using wine barrel oak, until internal temp was 160.
The payoff:
The sausage had a great smoke ring. The pasta was cooked, and gave the fatty a nice texture. Because the cheese is inside the tortellini, I got great cheese taste without cheese leaking out of the fatty. I think raviolis or any other type of stuffed pasta would work great.
Winz
Topic: Dualing Fatties (Read 3265 times)
