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The Fatty Pie

A disturbingly artery-clogging take on the sausage fatty.

What you will need:


2 to 3 pounds of breakfast sausage

Frozen hash browns

Sauteed onions and bell peppers

Lots of cheese

Any other filling you want included (more meat, veggies, eggs, etc..)

A disposable aluminum pie tin.


First poke pencil(ish) sized holes throughout the pie tin to allow the grease from the sausage to drain and the smoke to permeate the meat.


Then make a crust out of about 1 to 1-1/2 pounds breakfast sausage.


Sausage Crust on Fatty Pie


When you have your crust how you like it, fill the bottom of the pie with frozen hashbrowns.


Then top with sauteed onions, peppers and any other filling you wish to add. Remember to leave enough room for cheese.


Stuffing the Fatty Pie, BBQ sausage, bacon

Pile on the cheese. Don't be skimpy!

Fatty Pie, bbq, bacon weave, sausage


Make yet another sausage crust and lay over top. Crimp teh edges.

smoked fatty, Bacon, sausage, fatty pie


Create a bacon weave and lay over the top crust.

bacon weave, smoked fatty sausage bbq


Put on the smoker until it registers 160 degrees in the center and the bacon on top is cooked.


Let rest for at least 15 to 20 minutes so the cheese has time to harden a bit. Otherwise, on the first slice you will have mass of cheese roll out onto the plate. Gaawwwd I love this dish!!


Bacon weave, fatty pie, bbq










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