What to do with homemade sausage, venison, mushrooms cheese & bacon?

Well make a fatty of course. A fatty for those who don't know, are a 1# chub of breakfast sausage rolled flat and have ingredients placed inside then rolled up and smoked. Some place a weave of bacon over it, some don't. There are countless ways to make these and the recipes are only limited to your imagination. I do however suggest you stay away from making these with skittles, gummy bears or sardines. 

Started with 1# of homemade breakfast sausage (eat your heart out Jimmy Dean), then added 1/2# of sausage from some cheese brauts I made and 1/2# of Italian sausage. 2# total. This in an extra fat fatty. Usually, just a pound of good breakfast sausage is used. Into a gallon sized zip loc bag and rolled it out.


Slice the sides of the bag and open it up.
Added a nice piece of venison backstrap to it, cut down the center lengthwise.


Added some "Hen of the Woods" mushrooms I found this year while setting up deer stands along with some minced garlic. Any good "Edible" shroom will work, but I am very partial to the wild ones. (KNOW your shrooms or you'll know your mortician lol)


And of course, CHEESE.


After all the ingredients that you like are added, use the bag to help make a cylinder out of the meat so everything is wrapped up inside. Tapper and pinch down the ends. When done, the shape should look like one of the Jimmy Dean sausage tubes you buy in the store.

Keep the sausage on the plastic and lets start your bacon weave.
Start by laying out strips of bacon on wax paper lengthwise. Next, start weaving the other strips into it until you have a woven square. Now, take the sausage that is on the plastic and roll it off onto the center of the bacon square. By turning the wax paper so the bacon square is a diamond shape, that will give you the weave that I have below. Either way will work. Now, take one end of the wax paper and bring it over the top and help the bacon off of it. Do the same with other side and sorta smear the pieces together and tuck in the ends. Keep it one the wax paper till your ready for the smoker as it makes it easier to handle. When time to smoke it, simply roll it off onto the grates.
You can also make this in the oven if you do not have or choose not to smoke it. If the bacon is not crispy, turn temps up a bit to 300-325 until bacon starts to crisp.

Made a nice diagonal bacon weave. I find the cheaper the bacon, the better it works. It makes for a crisper crust than the thick cut stuff.


After about 4 hours in the smoker.


Cut in half.


A nice view of a cut piece.

Now allot of folks makes these for breakfast but this one went for dinner. Can't you just see something like this platted with some country gravy over the top???
Usually, I find that the smoke overpowers the already smokiness of the bacon. This time, I used a very neutral wood, Oak, with no additional flavor wood. Came out perfect. Next time I make something like, MORE CHEESE, MORE SHROOMS.