Stuffed Smoked Breakfast Sausage (Fatty)

J.C. Potter Sausage If you have not been introduced to a fatty which is basically stuffed smoked breakfast sausage then you are in for a real treat.

To sum it up, a fatty is just breakfast sausage rolled out, stuffed with any number of things such as cheese, bacon,  onions, mushrooms, peppers, etc..

Everyone has their own favorite brand of breakfast sausage and a lot of that may even depend on where you live.. around here in Oklahoma it seems that Jimmy Deans is king. I also like the J.C. Potter brand.


Fatty flattened for cheese and chivesCut the package open and flatten the sausage out with your hand or a roller if you like into a patty about 1/2 inch thick. If you use the large two pound package you will have a much larger patty than if you use the smaller one pound package.

Sprinkle on your cheese and whatever else you want to add. Feel free to go a little crazy with it.. I made a couple here a while back and I decided to keep it simple and just enjoy the smoke flavor but let your creativity flow when you make your own if you wish.


Fatties Stuffed and Ready for SmokingOnce you are done, roll the sausage back up and form it into a chub similar to what it was before you flattened it out. It does not have to be perfect at all.. it will taste good no matter what.

You can also roll the outside of the fatty in rub if you are in the mood for some extra flavor.. I use my rib rub for that. Not too much just a good dusting will do.



Prepare your smoker for 225°F – 230°F and use whatever kind of wood you are in the mood for. My favorite is mesquite and pecan. I also like oak, apple, cherry and too many others to name.

Sausage Fatty in the Smoker with PotatoesI chose to lay a piece of foil across the grate and lay the sausage chubs or fatties on top of the foil but that is not a requirement.

I also smoked some potatoes at the same time as you can see..

I usually let them smoke for about 2.5 to 3 hours or until they reach about 160-165 in the center.



Once the fatties are done, I bring them into the house and let them rest on the counter for 10-15 minutes before slicing. This allows the hot lava cheese to settle a little so it does not explode when I cut into it. That would be cool but we really want to keep it inside for now.

Fatty Sausage Sliced with Cheese OozingThat first slice off the end will be amazing, the oozing cheese, the color of the other ingredients, the beautiful smoke ring on the edges, it is a thing of beauty and you will be proud to have made it.





Stuffed Smoked Sausage Fatty Sliced and PlatedThe rest is up to you.. slice it and eat it plain, on a biscuit, with eggs, etc.

Sausage fatties are one of my family’s favorites and I guarantee you that your friends and family will love these as well.



  1. Thanks so much for posting this recipe. Looks great, I’ll give it a try.

  2. Tommy D says:

    This is one of the greatest ideas I’ve ever heard of, cherry smoked prime rib being the exception of course. In a perfect world, all food would be smoked.

  3. cindy mckinney says:

    can i make a breakfast fatty in advance and freeze it for later. I want to put eggs, taters and cheese in it.

    Thank you.

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