A Thanksgiving themed Fatty – Cornbread stuffing & cranberries wrapped in sage seasoned sausage then wrapped in a bacon weave and cooked on the smoker.
Let’s make a Thanksgiving Fatty!
WHAT IS A FATTY?
First things first, let me explain what a fatty is. A fatty is basically some sort of “stuffing” wrapped in ground beef or pork and then rolled into a log shape and then usually wrapped in a bacon weave. Then you smoke (or bake) it. Typically, it’s served sliced by itself or sliced and put in a bun/on bread as a sandwich.
So today I’m taking Thanksgiving and wrapping it in sausage and bacon.
I admit I’m not the biggest fan of Thanksgiving food gasp so I’m not the type of person who’s going to enjoy eating the same leftovers over and over. BUT I am always up for a challenge, especially when it’s food related, so I tried to come up with a fun twist on what to do with classic Thanksgiving flavors.
Low and behold, I give to you: The Thanksgiving Leftover Fatty. This is cornbread stuffing, mixed with dried cranberries, wrapped in sausage seasoned with sage and then wrapped in a bacon weave and seasoned with bbq rub.
And it’s great! It’s a great way to use up leftovers, have something new and different and it’s also fun to share if you still have people over from Thanksgiving.
What to Serve with Thanksgiving Fatty
I like to serve it with a salad but it would also be good on a sandwich or just by itself! If you’re into it, try topping with leftover gravy. I’m sure that could be a great situation too.
How to Make Thanksgiving Fatty Keto / Low Carb
If you’re wanting to make this Thanksgiving fatty keto or low carb, omit the dried cranberries and use a keto friendly stuffing instead of a traditional boxed stuffing. It will still be delicious!
What I Used to Make This Recipe
Big Green Egg Large | Jealous Devil Charcoal | Apple Wood | Cornbread Stuffing | Bad Byron’s Butt Rub
Other Recipes:
BBQ Fatty’s: Breakfasty Fatty | Mac n Cheese Fatty
Thanksgiving: Smoked Spatchcocked Turkey | Smoked Turkey | Mashed Cauliflower | Cauliflower Mac n Cheese |
Thanksgiving Fatty (Cornbread Stuffing & Cranberries)
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 slices 1x
Description
A Thanksgiving themed Fatty – Cornbread stuffing & cranberries wrapped in sage seasoned sausage then wrapped in a bacon weave and cooked on the smoker.
Ingredients
1 lb. sausage
1 pack bacon (16 slices)
6 oz. boxed cornbread stuffing
1/4-1/2 cup dried cranberries (optional)
1/2 tbsp ground sage
bbq rub
plastic wrap (comes in handy)
Instructions
Make cornbread stuffing according to package instructions. Mix in dried cranberries. Set aside.
Lay out a piece of plastic wrap (big enough to roll out your sausage on) and then add the sausage on top. Lay out another piece of plastic wrap of the same size and put it on top of sausage.
Use a rolling pin (or similar) and roll out the sausage until it’s flat in a rectangular shape. If necessary, cut the sides to make sure it’s a rectangle (you can add the cut sausage back into the middle and re-roll.)
Once you’ve got your sausage rolled out, season it with the ground sage and then put it on something sturdy (a baking sheet or cutting board) and set it aside in the fridge for 20 minutes.
After 20 minutes, take out the sausage and remove the top piece of plastic wrap. Put your cornbread stuffing mixture in the middle, leaving about 1/2″ of sausage uncovered on all sides.
Use the bottom piece of plastic wrap to lift the edges of the sausage together, until your sausage is completely wrapped around the cornbread stuffing mixture. Take your time here — you want to make sure the cornbread stuffing is completely covered in sausage so it doesn’t come out while cooking.
You should end up with basically a “loaf” of sausage stuffed with the cornbread stuffing. Use plastic wrap to tightly wrap it up, twisting the sides until your fatty is compact and tightly wrapped. Put in the fridge for 20 minutes.
While the fatty is in the fridge, make your bacon weave. This is easiest if you do it on a piece of plastic wrap to help wrap it later on (similar to how we wrapped the sausage). To make your bacon weave, lay out pieces of bacon (half a pack) in a row and then weave more bacon pieces through those like a weave. To do this, take your piece of bacon and go over and under the lined up slices of bacon every other time.
Once your bacon weave is done (and your fatty has been in the fridge for about 20 minutes), lay your fatty down on top of the bacon weave. Use the plastic wrap to help wrap the bacon around the sausage. Tuck in the sides. You want to make sure it’s completely wrapped. You may need to pull the bacon and stretch it out–this is okay. Just do whatever you need to get the bacon completely around the fatty.
Roll up again in plastic wrap tightly. It’s helpful if you twist the sides tightly (this will make your fatty look more condensed and plump). I like to put it in the fridge for another 20 minutes (or even overnight) but you don’t have to. (I just think it makes it easier to handle.)
Once you’re ready to cook, get your smoker set to 250 degrees (or heat your oven to 350 degrees).
Season the fatty with your favorite BBQ seasoning. I used Bad Byron’s Butt Rub but this would be great with whatever you like!
Cook in the smoker at 250 degrees until it hits 165 internal and the bacon is crispy to your liking. (This will take about two hours) If the bacon is not crispy to your liking, you can raise the temperature at the end to crisp this up more or even finish it under your oven’s broiler.
If you’re cooking in the oven, cook for about 30 minutes to an hour until the internal temp is 165 degrees. You can turn on the broiler or raise the temperature to 400 degrees to get the bacon crispier if desired.
Notes
*If you don’t like cranberries, simply omit.
If you can find sage sausage, you can use that instead of seasoning the sausage yourself.
- Category: Thanksgiving
- Method: Smoker
Keywords: thanksgiving recipes, smoker recipes, bbq fatty
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