Fattie

Fatties are simply a 1 or 2 pound chub of sausage smoke or grilled indirectly. Usually it is a hot or mild breakfast sausage but it can be any type of bulk sausage. In the picture is an Italian sausage fattie that was boxed for a turn in at a contest.
Basic recipe:
Put the chub in the freezer for about 15 minutes to make it easier to handle. Take it out of the wrapper and place it in your smoker at about 275 degrees. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a charcoal grill, set it up for indirect cooking, don't forget an empty drip pan on the grate next to the charcoal to catch the drippings. Try to get a temperature of 275 - 300 degrees in your grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a gas grill set it up for indirect heat at 300 degrees. Place the fattie on the cool side of the grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

Variations:
1. The easiest variation is to roll the chub in your favorite rub just before putting on to cook.

2. Some people have sliced them almost in half and stuffed them with different things such as cheese, spinach, grilled onions etc. and seal the ends and seams.

3. Some people will roll out the chub into a flat piece of meat. Then them will put different things such as diced jalapenos, onions, cheese, roasted peppers, etc. then roll it up jelly roll fashioned.

4. Use different bulk meat. It doesn't have to be breakfast sausage. The above picture is Italian sausage with some Wolfe Rub and brushed down with Jack Daniels #7 BBQ Sauce.

5. When its nearly finished cooking, you can brush on you favorite barbecue sauce.

6. Use different woods to give it a smokey flavor. Apple and cherry are good.