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.