Of all the recipes I have tried, this is your chance to be the most creative. The options for this really are endless.
The sausage fatty has been around for quite sometime, and I have done these before but wanted to bring you the process.

A sausage fatty is just ground sausage that can either be stuffed or plain. For this purpose, I did both a sweet and a spicy roll.

The first one I did was a breakfast roll. I combined maple sausage, green peppers, onions, and scrambled eggs.  Make sure that any ingredients you are using are prepared before.  I sauteed the onions and peppers, and scrambled up some eggs.  Let those cool before adding by putting them into the fridge.  If you don’t let these cool, the sausage will never roll, and you will hate that you ever read this article…I promise you.

 

 

 

 

 

 

 

To create the base, roll out some wax paper and spray it in some nonstick spray.  Take the sasauge and flatten it out to fit about 80 percent of the tray.  For this one, I decided I would use a pound of maple sausage and added a 1/2 pound of regular sausage.  I figured that bigger would be better, especially for a fatty.

I added the COOLED green peppers, onions, mozarella cheese and scrambled eggs.  I also threw in a little fresh ground peppercorns and light sea salt.

 

 

 

 

 

 

 

Now comes the trick.  If you have done this fast enough, the sausage has not gotten warm and this should roll pretty good.  When the sausage warms, it becomes mush to work with.  Because I am not that skilled, after I added the toppings, I put the entire tray back in the fridge and let it cool again.  This will make it much easier to work with.  Since you have to wait, you might as well do two rolls at a time.

Once it has cooled again, roll the sausage into a log and add any seasoning you want to the top.  I sprinked a little rib rub on the top and wrapped it tight in plastic wrap.  Throw it back in the fridge and let it set till morning.

In the morning, take these out to the smoker.  I used an indirect heat about 275 degrees.  Smoking time will be about 2 hours.  Once these reach 165 degrees, they are done.  These is enough fat in these, that you have no worries about them drying out.  Once finished, let them rest about 15 minutes before slicing into them.

 

 

Here are some pictures of the final product.  These may be simple but they are tasty.

 

 

 

 

 

 

 

I am not really going to go into details of the pizza roll, but the ingredients included pizza sauce, pepperoni, green peppers, onions and mozarella.  If you want to see the whole process in pictures, feel free to send me a message, or leave a comment below.  I will end this with some  pictures of the final pizza fatty.

 

 

 

 

 

 

 

I thought the breakfast one was delicious.  The sweet maple mixed with the other ingredients gave it a great taste.  The pizza roll was good, but it seemed like it was missing something.  The next I do one of those, I will add fresh italian seasonings to give it a great pizza flavor.

If you have any questions or comments, feel free to leave them below.  You can always find us online at facebook.com/cbque or  twitter @cbque

The trick to jalapeno poppers is making them so the cheese doesn’t run out.  My wife (who will be now knows as Mrs. CBQue) found this cool popper tray at Lake of the Ozarks.  The best part is that these came with poppers already made.   Since I already decided to eat those, I had to make some more to show you the process.

These are actually really simple to make.  There are only 5 ingredients used to make them (see ingredients above.)

 

I took the cream cheese, cheddar cheese and enough Chipotle Tabasco (to taste) and put them into a bowl and put them to the side to soften.

I then chopped the stem off each jalapeno and sliced each one in half.  You will want to remove all of the seeds and ribs from the inside of the jalapeno.  It is actually kinda fun to leave some seeds in one of them and see who the lucky winner is when everyone digs in (not that I would do that)  While I was in the process of cleaning each of these, I looked up a jalapeno corer online which would allow you to clean these without having to slice them (and thus solves the whole cheese leaking problem)

Once you have all of them cleaned out, and you have mixed up the cream cheese bowl, I just take the back of a spoon and fill each one.  Once they are filled, I put them back together and set them on a tray.

 

 

 

 

 

 

 

The best thing you can do with any food is wrap it in bacon, and that is exactly what I am going to do.  I figured the best way to keep the cheese from coming out of the bottom is to wrap bacon starting at the bottom and working my way up.  I wrapped each one in bacon and used a tooth pick to hold them together.

While I was wrapping these with bacon, I fired up the smoker.  I put these on at about 250 degrees for about 2 hours.  These are considered done when the bacon is cooked.  The best part about these is that the peppers are still a little crunchy, and then there is the bacon and soft cheese.

Here is what the finished products look like.  I was a little excited to start watching the SuperBowl and forgot to take a picture of them coming off the smoker.

As always, if you have any questions, send me a message on facebook at www.facebook.com/cbque or on twitter @cbque