The Fatty - Fattystyle

My buddy, the "O", makes this Fatty Fattystyle. Different layout here gang. You get the instructions then see the photos of it smoking in its own swine grease below.

Lay out foil or saran wrap, use butter or Pam so sausage does not stick.

1. 1lb. jimmy dean sausage (spell check) roll, flatten to 1/4" thickness rectangular. (you can use regular, mild, or hot..... how hot do you like it?)

2. Put 8oz cream cheese in mixing bowl, add 1/2 white onion finely diced, add 1/2 green onion finely diced. add 1 teaspoon Cayenne pepper, then mix all together.

3. 3 jumbo jalapeno peppers demembraned and deseeded, cut to 1/4s so they lay flat.

4. Spread cream cheese mix on sausage leaving about 1/2" of sausage showing.

5. Put J's. on cream cheese mix in line and or rows (about 3 rows) not going over cream cheese mix onto sausage.

6. Put on 1 line of little smokies on top of J's.

7. Sprinkle generous portion of shredded cheese on top of smokies. (cheddar, Colby jack, whatever your cheese liking is.)

8. Roll sausage together and form a log with sausage sticking together and none of the inside ingredients showing.

9. Options for final phase....... roll bacon over log completely around (I do this), rub with BBQ rub only or before bacon goes on, rub in brown sugar before or after bacon (I do this after bacon is on so its like pig candy.)

Then you smoke @ around 250 for about 3 - 4 hours temp for pork should be 160 but I don't use thermometer, after 3 - 4 hours its done due to 1/4" thickness of pork.


Wrapped and on the smoker furthest from the heat.Relocation and changing of the color of bacon.
Fatty up high!Fatty - angle shot.Fatty down low!
Dwarf Beer - Fatty in the rear.Man, this is perfection for the prime innards of a juicy log of love.

In all its glory, The Fatty - Fattystyle.