Homemade Sausage (Red Eye Sausage Fatties)

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Everyone loves sausage and what’s better than a super easy, do it at home recipe? This sweet and peppery sausage is perfect for breakfast, lunch, dinner and snacks! Add in a few extra ingredients and turn your sausage into a fatty with cheese and mushrooms!

Home Made Sausage (Red Eye Sausage Fatties)
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Cook time: 
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Delicious homemade sausage fatties. They are gluten-free and great for breakfast, lunch and or dinner.
Ingredients
  • 1 pound ground pork (with good fat content)
  • 1.5 tbs Dizzy Pig® Red Eye Express
  • 1 tsp salt
  • ¼ cup pure maple syrup (or maple sugar even better).
Instructions
  1. Grind rib or shoulder meat through the coarse plate of your grinder once.
  2. Mix pork, Red Eye Express, salt and maple syrup
  3. Refrigerate overnight if possible for flavors to meld
  4. Form into fatties or rolls approximately 10' long and 3-4" in diameter
  5. Or stuff them
  6. Sauté' Mushrooms
  7. Flatten out ground pork
  8. Layer Cheese and Sauteed Mushrooms on top of ground pork
  9. Form a roll
  10. Apply a coat of Red Eye Express to the exterior
  11. Cook on medium heat direct on a raised grate
  12. Cook for 1 hour
  13. Meat's internal heat should be 170-175F
  14. Pull of and rest for 15 minutes before slicing

 

Years ago a Dizzy Pig customer whose family were avid sausage makers sent us a recipe for maple sausage using our Raging River rub. It was simple recipe, but amazingly delicious.

The recipe was:
- 1 pound ground pork (with good fat content)
- 2 tbs Raging River
- 1/4 cup of maple syrup

Since then we’ve made a few changes. First we love to use trimmings from spare ribs ground once through the coarse plate on our Kitchenaid grinder. I never really wanted to mess with stuffing casings, so we would make patties. That has evolved to fatties, which are easier to prepare, and can serve several people.

Another change was to use less rub, plus an extra tsp of salt per pound of pork. We also use pure maple sugar instead of maple syrup when possible, simply to make the mixture less messy. In addition, we found that not only is the Raging RIver maple sausage really tasty, but substituting Dizzy’s Red Eye Express makes an amazing flavor profile with the maple syrup.

Current Recipe

- 1 pound ground pork (with good fat content)
- 1.5 tbs Dizzy’s Red Eye Express
- 1 tsp salt
- 1/4 cup pure maple syrup (or maple sugar even better).

INSTRUCTIONS:

Grind rib or shoulder meat through the coarse plate of your grinder once.

Mix in:
1.5 TBS Dizzy’s Red Eye Express OR Raging RIver
1 tsp salt
1/4 cup pure maple syrup or maple sugar

Refrigerate overnight if possible for flavors to meld.

Form into fatties (or rolls approximately 10 inches long and 3-4 inches in diameter. Or optionally, you can stuff them. Here we sauted mushrooms and stuffed the fatties with the shrooms and cheese.

Flatten out and insert stuffings, then form the roll around the stuffing.

For best results, apply a coat of rub on the exterior of the rolled fatty. This will help build an amazing flavor crust.

These can be cooked direct or indirect, but we prefer medium heat direct on a raised grate. The sausage is uncooked, and it will take some time to cook and render some of the fat and collagen.

Once your meat reaches 170-175, pull of and rest for 15 minutes before slicing. I usually like to cook these for around an hour. If the fatty is browned in 15 minutes, you are cooking too hot.

Slice and enjoy! A spicy sweet mustard is a great way to enjoy Red Eye Fatties, though nobody complains when they are served plain!

 

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