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BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek


I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

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How to Smoke Sausage Fatties

It’s been on my heart for a long time to share with you the fattening delights of smoked fatties. Here at YSMB, we are all about making barbecue easy and absolutely delicious. This smoked sausage recipe is one of those things. It couldn’t be easier and the results are astounding. If you are used to eating “fried in the kitchen” sausage, you will probably eat 3 times as much as normal.

I’m going to start with the finished product to get your mouth going, then dive right into my super simple recipe.

Smoked Sausage and Egg. Ohhh, are you serious?

In this example, I used 2-pound Jimmy Dean sausage logs that I found for $1/pound at the surplus grocery store. You can use another brand, but if you go with a low quality meat, it might not turn out the way you expect. Just sayin’.

Simply unwrap them and sprinkle seasoning all over the surface and pat it in a bit. I used Heaven Made Texas Best Brisket Seasoning and his Amazin’ Blazin’ Cajun (made with habanero chile pepper). Michael is a good friend of mine, and we love his seasonings. My wife actually considers his seasonings a staple in the kitchen, so of course, they stay in a handy place. :)

Getting back to this sausage business, the Meadow Creek Brisket Rub is also perfect on fatties. Or pull a good pork seasoning out of your spice cabinet and get rollin’.

In this example, I seasoned my sausage the night before and covered it in a glass pan to let the seasoning marinate with the meat. This is not necessary, but it can help get more flavor into the meat. Plus, if you want it for breakfast or brunch, it will be a help if you get the meat seasoned and ready the night before. Then you can pop it on the smoker the next morning while you still have one eye closed.

Sausage Ready for the Smoker

Run your barbecue smoker at 225-250 degrees. (Somewhere in there.)

Here I am using my Meadow Creek SQ36 Smoker. It makes the job easy and should last more than a lifetime. But smoked sausage like this is very forgiving, so you shouldn’t have a problem on any kind of smoker. Even using a plain ole Weber Kettle with the fire on one side and the meat on the other right (by your top vent).

Cooking on my Meadow Creek Smoker

Take the sausage up to about 170-180 degrees internal temperature. You can pull it off at 165, but I think I prefer a little more of a crust. This is completely preference though.

You may be wondering, “How long does it take to cook these fatties?” Mine were done in a tad over 2 hours. This will vary depending on your pit temp and the weather. I wouldn’t be surprised they could get done in 1.5 hours if you cook 1 pound pieces and keep the fire well tended. My problem was I wasted some time in the beginning with wet wood. :(

Fatties on my Meadow Creek Smoker

Ain’t that just beautiful?

Smoked Fatties Taste Test

It passed the test taste. And I am sure yours will too—if you do it the easy way.

Like I said, my smoked sausage recipe is very easy, but the results are… well, by the way, let me know how it turns out with a comment below. And don’t overeat.

Have fun,


PS. Browse our revolutionary barbecue smokers here. They are worth a click.

7 Responses to “Smoked Sausage Recipe”

  1. Mike Jarvis Says:


    man doselook grate cant wait to try tis on out thanks Mike


  2. Mike Says:

    Very nice, but where’s the stuffing and bacon braid????? I like to do a “pizza fattie” that has pepperoni, olives, mushrooms, pizza sauce, and mozzarella rolled up inside. Use lots of my favorite rub inside and out, and a bacon braid wrap on the outside. It is a huge favorite at our house. We also do homemade sourdough pizzas, and especially like to do them in dutch ovens when camping. A couple years ago we smoked a bunch of meats to take on the camping trip and had one of the above pizza fatties along. A pizza made on homemade sourdough crust with slices of pizza fattie as a topping, on the shore of a gorgeous lake in the high sierras is just about as good as it gets. Can you tell I love to roll the fatties? “Pullin’ the pork and rollin’ the fatties” is a favorite phrase of mine.


  3. Johno from Aussie Says:

    G’day Laverne

    Mate this looks great. We have all of the ingredients and will fire up tomorrow after our Christian meeting.

    Ingredients are easy to get. Keep them coming.
    You gents should consider a trip Down Under. We could put you up no problem.

    Greetings from down under, Perth, Australia


  4. Dave Says:

    WOW! That looks amazing! I’ll have to try that one soon.


  5. Jim Richardson Says:

    T will try thanks for info. JR


  6. Jim Richardson Says:

    will try JR


  7. Jim Says:

    I did the bacon wrapped fatties a few weeks ago. They were great. These sound pretty good too. can’t wait to try them.


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Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Caterers—sorry, too much risk). Please realize that we (Yoder’s Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.