Start by placing the sausage chub on some foil. This will help with the rolling process.
Start by pressing the sausage into an even patty. I placed a sheet pan underneath, but this is not necessary. The key is to roll or press it out so that it’s even across the board.
Once the sausage is rolled out, crumble your muffins. I go with about 1.5 muffins per 1 lb sausage log. This of course will depend on the size of your muffin.
Fill the middle of the sausage log with your muffin crumbles. Leave room on both ends so that you can close the chub.
Add about 3 tablespoons of maple syrup to the crumbles.
Once the crumbles are moistened, start rolling one end of the foil.
Don’t overstuff as I did in this pic. If you overstuff, the chub will explode. You will see this one again in later pics.
Once it’s rolled, start pressing down to help form the log. This takes some work, but gets easier with each FATTIE you make.
Once you get the log formed, you can start forming the log by closing any openings. Make sure it is sealed up tight.
I like to make these the night before the tailgate and seal in plastic wrap. They will shape nicely in the fridge overnight. When you are ready to cook, set the grill or smoker up for indirect heat at 275 degrees using FOGO Premium Lump Charcoal and toss on a few pecan chunks. Dust your fattie with your favorite coffee rub and place on the pit.
These will cook for about 60 mins or until we hit an internal temp of 165 degrees. Once you hit 165 degrees, brush the fattie with some maple syrup. Go ahead and buy the good stuff. Let cook for another 5 mins and remove from the heat. As up can see, I overstuffed the one chub and it split. These slice perfectly and would go great on a biscuit with some cheese. Or, you can eat them as is.
The great thing about a fatty is that you can stuff it with whatever you want. Mac and cheese, pizza toppings, scrambled eggs and cheese are all favorites.
Give these a try and let us know what you think.