I decided to make another one a couple weekends ago, the same day I brewed my X-Mas Ale.
In case you don't know ... a fatty is ground meat surrounding a filling wrapped with bacon.
In my case, the filling was a mixture of cream cheese, cheddar cheese, and onion with spices.
The ground meat was 1 (or more) pound each of ground Italian sausage and ground beef.
Last time I made a Fatty, the filling burst out of the side, making a little mess and making me lose a little of the gooey goodness.
So, this time I wanted to make sure to try to seal the meat up better, preventing the filling from escaping.
If you follow this blog, you know that I'm not much for following recipes, which means I don't pay attention real well to the amounts of ingredients for a given meal.
I think my filling was more this time than I remember the other times I made Fatties, so I was a little worried that it would burst out like last time.
But ... I also (think) I had more meat.
Anyway ... the Fatty went on the kettle a couple hours before dinner time and it seemed to be holding together just fine.
It wasn't until right at the end that the top split open.
Even with the top splitting open, though the sides held and none of the filling got out. No extra mess and we didn't waste the yummy filling.
It turned out awesome as always. I really like these. And, of course it is more than a family of 4 can eat in one meal, so I had left-overs a couple of times. It was great re-heated as well.
I'll have to make this more often.