What you will need:
1 pound pork sausage or ground beef.
Any ground meat will work but these two are the most flavorful and will not dry out.
8 ounces of cream cheese.
1/2-3/4 cup of your favorite shredded cheese. I typically use cheddar.
1 roasted chili pepper, seeded and chopped.
1 tbs of honey.
1 clove of fresh garlic, minced.
your favorite BBQ rub.
Step 1: The Filling
In a small mixing bowl add cream cheese, roasted chopped pepper (pictured is a home grown Anaheim chili), half of the shredded cheese, honey, minced garlic and bbq rub to taste. Stir until mixture is combined. The cream cheese can be softened in the microwave for 30-45 seconds or left on the counter for an hour.
Cover with plastic wrap and set aside while you prepare the meat.
Step 2: The Meat
You may have to lift the top plastic wrap every so often to prevent it from going under the edges of the meat.
Step 3: Adding the Filling
Remove the top piece of plastic wrap and spoon the cream cheese mixture into the center of the sausage leaving room at the ends for proper sealing. Add the rest of the shredder cheese. Be sure not to over load it with filling.
You will probably not use all of the cream cheese mixture. Don't worry I have plans for that too.
Step 4: Rolling the Fattie
Using one end of the plastic wrap fold the sausage over the top of the filling. Repeat with the other side and make sure it over laps. Start pinching the ends together. If you have any open spaces fill them in with the extra meat from the ends. The Fattie most be completely sealed.
Using a table knife smooth out the middle seam. This will help prevent filling blowouts.
Now roll it up TIGHT in plastic wrap and place in the fridge for at least three hours to firm up. I always make these the night before I smoke them. It gives the cream cheese mixture time to blend.
Step 5: Seasoning the Fattie
Warning: Sugar Burns! If you are smoking the Fattie at temps above 275F degrees you will be running the risk of the sugar burning before it's finished cooking. As a way to cope with this you can use a brown sugar glaze during the last few minutes of cooking. BBQ sauce can also be used but I personally do not add sauce to my Fatties.
Step 6: Smoking the Fattie
Smoke until an internal temperature of 150-155F degrees is reached. Usually 2 hours.
Remove from smoker and let it rest for a few minutes. Slice and serve. It's great on it's own or on your favorite cracker.
Step 7: Extra Step
Try wrapping the Fattie in bacon before you smoke it or as shown in the pictures you can wrap the smoked Fattie in dough and bake it for an extra decadent treat. I used a canned sheet of crescent dough.
Step 8: The Extra Filling
Place extra cream cheese filling on foil and smoke along with the Fattie. This makes a great mid smoke snack because it only takes about 30 minutes for it to brown up and acquire a great smoky flavor.
This is amazing on crackers!.
I hope you enjoyed this Instructable on how to make a stuffed BBQ Fattie.