What goes through your mind when you think of Mardi Gras? Is it all the bright colors of yellow, green and purple? Or maybe it's all about the beads? Well for me it's all about the food! I'm talking about all the cajun cooking and of course the star of the show, the glorious King Cake! I mean who doesn't love King Cake!? So I decided to put a little spin on it and make it into a Fatty!
Mardi Gras Fatty!
Share
King Cake Fatty!
Rated 5.0 stars by 1 users
Category
Brunch
Cuisine
Creole/Cajun
Author:
Tim Van Doren
Servings
3-4
Prep Time
20 minutes
Cook Time
45-60 minutes
One of our favorite things, when it comes to Mardi Gras, is that delicious King Cake! Now it is awesome just like it is, but I decided it was time for a change and mix things up a little! I mean how can you go wrong with stuffing king cake inside of ground sausage? Well let me tell ya, it is the perfect combination of sweet and savory and makes for a perfect bite!
Ingredients
-
2 Lbs of Breakfast Sausage
-
1 King Cake
-
Green Sugar
-
Lane’s BBQ Spellbound Rub
-
1 Cup of Powdered Sugar
-
2-3 Tbsp of Heavy Cream
-
Green Food Coloring
-
Red Food Coloring
-
Blue Food Coloring
Directions
Green and Purple Icing
Mix powdered Sugar and Heavy Cream together and whisk until it is smooth with no lumps.
Divide the mixture into 2 separate bowls. To one bowl add a couple drops of green food coloring and mix well. To the other bowl, add in a couple drops of red food coloring and a couple drops of blue food coloring and mix well to get the purple color.
Fatty
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.
Cut out a section of your king cake and dice it up good.
Take your diced up king cake and pile it down the middle of one of the pounds of sausage.
Sprinkle the king cake with the green sugar.
Place the other pound of sausage right on top of the other with the king cake in the middle.
Now ever so gently start closing up the edges all the way around and just start forming a loaf with your hands.
Once you get your loaf 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 loaf/fatty with Lane’s BBQ Spellbound 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.
Once your fatty is done, bring it inside and allow to rest for 15-20 minutes.
Slice it up, drizzle with the icing and dig in!
Recipe Video
Recipe Note
You can use either mild or hot breakfast sausage. Just depends on how spicy you like it! Also, the icing is optional so you don't have to use it if you don't want to.