I first became aware of Ken Fisher about 4 years ago and have since enjoyed his posts about the meals he and his wife Patti prepare for their weekly date nights. This past week he called me and said two words. “Big Fatty.” I inquired as to what he meant and oh-my-oh-my – his explanation really knocked me out! I hope you enjoy reading about it and, should you decide to make one, please oh please take photos and share with us!
~ Welcome to the Cookout! Barry CB Martin
Ostrich Egg-Stuffed Bacon-Wrapped Fatty
Knowing our number one ingredient for our recipes is imagination, friends gave us an ostrich egg in an attempt to stump us. It was the size of a football and much heavier.
I admit we were stumped a bit and had ideas ranging from making a huge cake to just scrambling it alongside big ol’ sausage links sausage to create a big breakfast plate or perhaps make omelet’s for twenty. We even checked the natural habitat of ostriches for inspiration!
Taking everything into consideration we decided on one of our favorite recipes for hard-boiled eggs and sausages for which we are well-known: A Fatty.
Because the egg could only be better with sausage and bacon!
Ostrich Egg-Stuffed Bacon-Wrapped Fatty
Prep Time: 90 minutes to boil, 15 minutes prep
Cook Time: 3 hours smoke
1 Ostrich Egg
5 lbs. Italian sausage or your favorite
2 eggs, beaten
12 slices bacon
¼ cup dried garlic
¼ cup dried onion
Country Bob’s All Purpose Sauce
Fill an extra deep sauce pot with cold water (we used a pot we cook spaghetti in).
Gently lower egg into the water. Bring water to a rolling boil, then lower heat and simmer for 90 minutes. Drain and chill under running cold water for several minutes until it’s cool enough to handle. In fact you may wish to chill it just a bit – at which point it’s time to removed the shell. You may need a small hammer to crack the egg. Take your time….
Whilst the egg is chilling enough to be handled and the shell removed – combine the sausage, beaten eggs and seasonings in a large bowl and use your hands (food safe gloves optional) mix thoroughly. Place the sausage into a shallow bowl that will, size-wise, accommodate the sausage and the egg…you are going to be making a nest. Make a deep well in the sausage, leaving more than half available, into which you will place the shelled egg. Cover the egg over with the sausage. Make a bacon lattice or weave on the outside of the sausage cover as much as possible.
When the egg is wrapped in sausage and the entire sausage is wrapped in bacon it’s time to place everything directly in the cooker pre-heated to about 225F degrees and just let it hang out in the smoke; for 3 hours or so. At this temperature many often refer to as “Hot Smoking.”
NOTE: Not having done anything like this I had no clue as to time & temperature so I went for and internal of 185F thinking it would firm everything up nicely. I just shut the grill off and let it rest there for 45 minutes or so.
Well I can report – after a 3 hour smoke you know it had to be good. The egg and sausage both had a nice smoke flavor. I must say that, except for the egg white being a little more cream colored and the yolk so darn , taste-wise I couldn’t tell this egg from any other. It has a great flavor and makes awesome sandwiches for days and days.
Remember that a recipe is simply an outline and is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill or smoker, but sometimes we cook inside. Because we live in a warm climate we nearly always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…