British BBQ Society Forums

slatts wrote:I knew it wasn't my fault now to convince the wife and everybody else

We're with you bro'

Did a fatty today,

Sausage meat from butchers
White and black pepper in the meat mix. sauté onion, close cup mushrooms and some fancy ones I picked up with garlic, rolled that up and smoked it with a bit of dry rub and used oak. Served with a sweedish meatball sauce, Google almost famous sweedish meatballs for sauce recipe (basically tastes like ikea sauce) everyone loved it.

Swindon_Ed wrote:Needs to be sausage meat as pork mince is too lean and will end up being dry.

I have to disagree with this WITH THE CAVEAT that Ed is much more experienced than I so please don't think I am saying he is wrong, I have only ever made them with pork mince and they do not end up dry, again for all I know with sausage meat they are a billion times better but we've not had a dry fatty yet.

I use pork mince from the butcher, get some rub in it and mix it in, lattuce the bacon (Oscar Meyer, but it's not cheap), spread the mince on it then get a chorizo in there MMMMMMMMMMMMMMMMMM

However, I am having a burn this weekend and in the interest of science I will do one with sausage meat and report back.

my thanks again to all for help and advice.

I think the difference is the quantity of fat in sausage meat. If you were mincing your own meat you would use more lean than fat which may prove dry. Whereas bought sausagemeat is guarenteed a quantity of fat thus making it more moist or in technical terms moistererererist
This obviously proves that there is more than one way to remove the furry outer covering of a feline

just got back from a little trip to my butcher... £1.50 for a 1lb tube of sausage meat. Seemed very reasonable to me

ive just eaten my second fattie and I used a nice Cumberland sausage, de-skinned 6 sausages 5x5 streaky bacon lattice slap yo daddy dry rub with a filling of pepperoni with Mexicana cheese slices then some more slap yo daddy dry rub over the bacon.

Best thing ive eaten in a long time, think i'll keep this recipe as my tried and tested and experiment a bit more with extra fatties.

Did one last week

Free range sausage, jack cheese, jalapeño chilli and a whole black pudding centre

Awesome

I can weave bacon me

gazz_46 wrote:Free range sausage, jack cheese, jalapeño chilli and a whole black pudding centre

Man! now that sounds awesome! this will be the next one I try for sure!

< now I am hungry >

Will post pics as soon as pc is up and running, can't seem to post from mobile..... Doh!