‘Date Night” Fatty Recipe

Ingredients

• 2 lbs Italian hot sausage
• 2 lbs thick pepper bacon
• Red pepper to taste
• 1 large sweet onion, rough chopped
• 6 - 10 cloves of garlic, rough chopped
• 1 teaspoon Liquid smoke
• 1 lb cheddar cheese
• 1 cup Creole Garlic marinade
• Cajun Shake rub, to taste

Instructions

1. A 'Fatty' is just a sausage and bacon meat loaf stuffed with whatever the creator can dream up, then it is hickory smoked. It can be served as sliced meat or like a burger. 
2. Place the onions, garlic, liquid smoke, marinade and red pepper in a bowl with the sausage and mix well. Then let it hang out in the refrigerator for a few hours for the seasonings to blend. When you are ready, place the meat down and press it out flat.
3. Spread the cheese, Cajon rub and ½ pound cooked bacon on top of the sausage. (Cook the bacon however you like and cut or crumble it up.) Roll up the meat as tight as you can and pinch the ends closed to help keep in the cheese and juices.I  used a mat that I made. (A pad covered with plastic wrap to help roll up my sausage log.) Wrap the sausage log in bacon and secure with toothpicks.
4. Preheat your grill to low heat (250F - 300F degrees) and turn off one side so you will be cooking with indirect heat. Add your wood chips over the fire. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you're good to go.)
5. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke. Keep the temperature between 300 and 350 for about 3 hours or until you reach a core temperature of 160 degrees. Keep up a good cloud of hickory smoke and every so often give it a spray of your Worcestershire mix.
6. Ken & Patti run the web site http://www.DateNiteDoins.com