fumando un gordo

Directions

1. Begin assembling your Fatty by weaving a mat of bacon on top of plastic wrap or a cutting board.  To weave the bacon, begin by placing 6-7 strips of bacon next to each other and weave another 6-7 strips of bacon perpendicular to the others until you have a square woven mat of bacon.  This is a basic weave pattern, the same you would use for weaving a basket.

2. Next, combine your sausage and press flat on top of another piece of plastic wrap into a square shape the same size as your bacon weave.  Try adding your favorite spices, rubs or barbecue sauce to the pork sausage for additional flavor. 

3. Spread remaining ingredients on top of sausage and roll the sausage up into a nice log shape, pinching the ends and seams to ensure your stuffing does not run out.  Remember, the stuffing ingredients here are only a suggestion. Many Fatties include diced hot peppers, crumbled bacon, poached eggs,  hashbrowns, mushrooms – the sky is the limit!

4. Place your rolled sausage on top of the bacon weave and roll the bacon around the sausage, keeping the ends of the bacon on the bottom of your Fatty (refer to photos to see what it should look like ready for the grill). 

5. Place Fatty on the grill over indirect heat and cook for 1 ½ to 2 hours until it has reached an internal temperature of 160°F.