The Thanksgiving Sausage Fatty is a delightful fusion of traditional holiday flavors and barbecue craftsmanship. This savory roulade combines sage sausage, tart Granny Smith apples, sweet dried cranberries, and sharp cheddar cheese, all seasoned with Cattleman's Grill Steakhouse Seasoning. Smoked to perfection, it offers a unique twist on classic Thanksgiving dishes, making it an excellent choice for breakfast, brunch, or as a festive appetizer.
WHAT YOU'LL LOVE
- Classic Thanksgiving flavors in every slice: Sage sausage, tart Granny Smith apple, sweet dried cranberries, and sharp cheddar pack the full flavor profile of the holiday table into one smoky roll.
- Make it the night before: Assemble, wrap, and refrigerate — the fatty holds its shape overnight and goes straight to the smoker the next morning with zero fuss.
- Breakfast, appetizer, or side — it does all three: Slice it into rounds and it works as a hearty holiday breakfast, a crowd-pleasing appetizer, or a savory side alongside the main spread.
- Simple technique, impressive result: No special equipment needed — just a zip-top bag, plastic wrap, and a smoker at 250°F for about an hour.
Thanksgiving Sausage Fatty
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Calories
433
What sets this dish apart is its versatility and ease of preparation. You can assemble it the night before, allowing the flavors to meld and the shape to set, ensuring a hassle-free cooking experience on the day of your gathering. Whether you're hosting a large family dinner or a casual get-together, the Thanksgiving Sausage Fatty is sure to impress your guests with its rich flavors and appealing presentation.
Ingredients
- 1 lb Jimmie Dean Original Sausage
- 1 lb Jimmie Dean Sage Sausage
- Granny Smith apple diced very thinly
- Dried cranberries
- Aged sharp cheddar cheese
-
Cattleman's Grill Steakhouse Seasoning
Directions
Prepare the Sausage Base
In a one-gallon plastic bag, combine 1 lb of Jimmie Dean Original Sausage and 1 lb of Jimmie Dean Sage Sausage.
- Flatten the sausage mixture evenly within the bag, removing any air pockets.
- Refrigerate until ready to assemble.
Prepare the Filling
Dice a Granny Smith apple into very small pieces.
- Cut aged sharp cheddar cheese into small chunks.
Assemble the Fatty
Cut open the sides of the plastic bag to lay the sausage flat on a work surface.
Place a line of dried cranberries, diced apples, and cheddar chunks down the center of the sausage.
- Carefully roll the sausage around the filling to form a log.
- Wrap the log tightly in plastic wrap and refrigerate until it firms up.
Season and Smoke
- Preheat your smoker to 250°F (121°C).
Unwrap the sausage log and liberally season the outside with Cattleman's Grill Steakhouse Seasoning.
Place the fatty on the smoker grates and cook for approximately 1 hour.
- Check the internal temperature; continue cooking until it reaches 160°F (71°C), checking every 10–15 minutes.
Rest and Serve
- Once cooked, remove the fatty from the smoker and let it rest for a few minutes.
- Slice into rounds and serve warm.
Recipe Note
Recipe FAQ
What exactly is a "sausage fatty" and where does it come from?
A fatty is a BBQ staple — ground sausage flattened, stuffed with fillings, rolled into a log, and smoked until cooked through. It originated in backyard BBQ culture as a simple, endlessly customizable cook that produces big flavor with minimal effort. This version swaps in classic Thanksgiving fillings to make it holiday-appropriate.
Can I use a different sausage blend?
Yes. The combination of Jimmy Dean Original and Sage gives you a balanced savory-herby base, but any breakfast sausage works. All sage sausage amps up the holiday flavor; a spicy variety adds heat. Just stick to raw, uncooked ground sausage — pre-cooked won't roll or hold shape the same way.
Do I have to refrigerate it before smoking?
Yes — this step is important. Chilling the rolled fatty (at least 1–2 hours, or overnight) firms up the sausage so it holds its cylindrical shape on the smoker. Skip it and the log can sag or unroll during cooking.
Can I make this in an oven if I don't have a smoker?
4 out of 5 — Great in the kitchen, better on the grill. A 250°F oven on a rack over a foil-lined pan works well and gets the fatty to 160°F safely. You'll miss the smoke ring and the flavor the wood smoke imparts, but the apple-cranberry-cheddar filling still shines.
How do I know when it's done, and can I use a thermometer?
A thermometer is the only reliable method — pull the fatty when the internal temperature reaches 160°F. Start checking around the 60-minute mark and probe through the side into the center of the roll, avoiding the filling pocket if possible.
Recipe Highlights
Zip-top bag flattening method: Pressing both pounds of sausage flat inside a sealed bag creates a uniform sheet without the mess of handling raw sausage directly — cut open the sides when ready to fill and roll.
Filling placement matters: Keep the cranberries, apple, and cheddar in a tight line down the center rather than spread edge-to-edge. This ensures the filling stays encased during the roll and produces a clean spiral when sliced.
250°F low-and-slow smoke: The lower temperature gives the sausage time to render properly and take on smoke before the exterior firms up, producing a deeper smoke ring and more even cook than higher-heat methods.
Rest before slicing: Even a few minutes of rest after pulling from the smoker lets the juices redistribute and makes clean round slices significantly easier — the log is still very hot and will cut raggedly straight off the grill.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.1 oz
- per serving
- Calories
- 433
- Carbs
- 8 grams
- Protein
- 23 grams
- Fat
- 34 grams
- Sugar
- 940 grams
