The Smoked Fatty Recipe

Asheville Chimney Sweep
Clean Sweep
Clean Sweep

The Fireplace Shop

The Smoked “Fatty” is a delicious creation by the Clean Sweep Outdoor Living team, cooked to perfection it is a sausage roll wrapped in bacon and filled with melty provolone cheese, fresh baby spinach, earthy mushrooms, and sweet Vidalia onions. Dripping with a savory BBQ sauce.

Ingredient List

  • 1 Pack Thick Cut Bacon
  • 1 lb Breakfast Sausage
  • 1 Bag Fresh Baby Spinach
  • 1 Vidalia Onion
  • 1 Pack Sliced Provolone Cheese
  • “3 Beer BBQ Seasoning”
  • 1 Pack Mushrooms (pre sliced works well)
  • BBQ Sauce

Stuffing Mix

Slice Vidalia onion, and sliced mushrooms and 3 Beer BBQ rub seasoning to heated pan then sauté in pan until caramelized. 8-10 minutes on medium heat. Let mixture cool.

Sausage Roll

Add entire pound of breakfast sausage to a 1 gallon Ziplock bag and cut off corners of bag to allow air to escape. Use rolling pin (or empty wine bottle works well) to smooth out sausage in bag. Using a pair of scissors cut the vertical seams of the bag from the sealed part to the corners previously cut off, this allows you to open the bag up like a book and flip the rolled out sausage sheet on to a sheet of wax paper (plastic wrap works as well)

Bacon Weave

We will be using 12 slices of bacon for the weave. Line up 6 pieces in a row on a piece of wax paper, touching but not overlapping. Place one piece perpendicular to the others in the center of the 6 pieces, then fold every other piece over ( 1st piece, 3rd piece and 5th piece) then place next perpendicular piece under previously folded pieces, repeat process alternating 1st, 3rd and 5th piece to 2nd, 4th and 6th piece until weave is tight.

Cooking Procedure

Add stuffing mix, fresh spinach and provolone cheese in layers to rolled out sausage leaving at least ½ inch at the end of the sausage sheet so it can seal. Gently roll stuffed sausage pulling back the wax paper as you go (much like rolling sushi). When this process is finished transfer rolled sausage to bacon weave and wrap using the same method. Transfer to the Big Green Egg at 250 degrees and smoke for 2.5 hours. Any wood chips will work. After 2.5 hours add your favorite BBQ sauce and let caramelize. Cool and slice.

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