A sausage fatty, that is. Turns out that is the name playfuly given to those 2lb tubes of Jimmy Dean-like sausage. I came across the reference in a smoking times and temps table. I've never been a big fan of breakfast sausage, until now. I had to try it. I fired up my little hibachi, and got to smoking. For my first attempt, I added nothing. No salt, no anything; I just cut it out of the tube and plopped it on the grate.
The times and temps table suggested smoking it to 165 degrees. A little high for my taste, but I'll follow the rules for the first one.
After a bit of resting, it peaked at about 165. After slicing it, it was evident that this particular fatty was too lean to tolerate that temperature. Ironic. I will admit that the flavor was transformed into something pretty awesome.
I sliced it up and ate it with cheese grits and a five minute egg. Yeah, it was good.
Hmmm....how to make this even more special? We shall see.......
