Ken Fisher and his wife Patti are avid grillers with great imagination in developing recipes that can becooked on the grill. However, this time they went above and beyond. For this recipe, a smoker, such as the Char-Broil® The Big Easy® Smoker Roaster & Grill, is to be pre-heated to a temperature of 225°F.
- 1 ostrich egg
- 5 pounds Italian sausage (or your favorite sausage)
- 2 eggs, beaten
- 12 slices bacon
- ¼ cup dried garlic
- ¼ cup dried onion
- Country Bob’s All Purpose Sauce
- Fill an extra-deep saucepot with cold water.
- Gently lower ostrich egg into the water.
- Bring water to a rolling boil, then lower heat and simmer for 90 minutes.
- Drain and cool ostrich egg under cold running water for several minutes to cool.
- Remove shell from ostrich egg. (Tip: use a hammer to crack the shell.)
- Combine the sausage, beaten eggs and seasoning in a large bowl and, using your hands, mix thoroughly.
- Place the sausage mixture into a shallow bowl that is large enough to accommodate the sausage and the ostrich egg.
- Spread the sausage mixture out on the bowl, creating a nest for the ostrich egg with more than half the sausage reserved on exterior to encompass the shelled egg.
- Place the ostrich egg in the sausage “nest.”
- Cover the egg over with the sausage mixture, creating the “fatty.”
- Create a bacon lattice or weave on the outside of the sausage, covering as much as possible.
- Place bacon-wrapped fatty directly in the cooker and let it smoke for approximately 3 hours.
- Check for an internal temperature of 185°F using a Digital Meat Thermometer.
- Shut off cooker and let fatty rest for approximately 45 minutes.
- Slice and serve.