Nothing beats those cold mornings at the hunting camp! Everyone is up early and excited to get out in the woods to chase that trophy deer they have been tracking! So you know a tasty hot breakfast is the perfect thing after that morning hunt! So a sweet and savory treat is just what the doctor ordered! The best way I know to do this is by making a breakfast/brunch fatty! So for this one we took venison sausage and stuffed it with coffee cake, seasoned with apple pie seasoning and glazed with a mustard based BBQ sauce!
Deer Camp Breakfast Fatty!
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Venison Coffee Cake Breakfast Fatty!
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Category
Breakfast/Brunch
Cuisine
American
Author:
Tim Van Doren
Servings
3-4
Prep Time
15-20 minutes
Cook Time
60 minutes
A breakfast fatty is one of my favorite things to make! Just for the fact that they are so versatile and not mention, quite tasty! So for this one, we took venison sausage and stuffed it with coffee cake! It is the perfect combo of sweet and savory and makes for one incredible bite!
Ingredients
-
2 Lbs of Venison Breakfast Sausage
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2 Coffee Cake Muffins
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Lane’s BBQ Apple Pie Seasoning
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Aight Guys!! Smokey Sweet Rub
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Lane’s BBQ Southbound Sauce
-
Hot Honey
Directions
Take your 2 pounds of sausage and separate them into 1 pound each.
Flatten each pound of sausage out into a rectangle shape that is around ½” thick or a little less.
Take your 2 coffee cake muffins and crumble them up in the middle of one of the pounds of sausage.
Sprinkle the coffee cake with some Lane’s BBQ Apple Pie Seasoning.
Place the other pound of sausage right on top of the other with the coffee cake in the middle.
Now ever so gently start closing up the edges all the way around and just start forming the fatty with your hands.
Once you get your fatty formed, wrap it in plastic wrap and stick it in the fridge for 30 minutes to firm up so it’s easier to handle.
Remove from the fridge and place it on a wire rack.
Now it’s time to season your fatty with Lane’s BBQ Apple Pie Seasoning and Aight Guys!! Sweet Smokey Rub.
Crank your Camp Chef Pellet Grill up to 350 degrees and allow it to come up to temp.
Place the fatty on the wire rack into the Camp Chef and let it get to cooking. The fatty is done when the sausage reaches an internal temp of 160 degrees.
When your fatty reaches an internal temp of around 150-155 internal temp, glaze it up with Lane’s BBQ Southbound Sauce and allow it to cook for another 10-15 minutes.
Bring it inside and allow to cool for around 10-15 minutes, slice it up, drizzle the slices with hot honey and it’s time to dig in!
Recipe Video
Recipe Note
If you don't have venison sausage, you can always substitute with regular breakfast sausage!