Ostrich Egg Stuffed Bacon-Wrapped Fatty

Ostrich Egg Stuffed Bacon-Wrapped Fatty
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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.


Ostrich Egg Stuffed Bacon-Wrapped Fatty

sliced fatty with ostrich egg

Ostrich Egg-Stuffed Bacon-Wrapped Fatty


  • 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


  1. Fill an extra-deep saucepot with cold water.
  2. Gently lower ostrich egg into the water.
  3. Bring water to a rolling boil, then lower heat and simmer for 90 minutes.
  4. Drain and cool ostrich egg under cold running water for several minutes to cool.
  5. Remove shell from ostrich egg. (Tip: use a hammer to crack the shell.)
  6. Combine the sausage, beaten eggs and seasoning in a large bowl and, using your hands, mix thoroughly.
  7. Place the sausage mixture into a shallow bowl that is large enough to accommodate the sausage and the ostrich egg.
  8. 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.
  9. Place the ostrich egg in the sausage “nest.”
  10. Cover the egg over with the sausage mixture, creating the “fatty.”
  11. Create a bacon lattice or weave on the outside of the sausage, covering as much as possible.
  12. Place bacon-wrapped fatty directly in the cooker and let it smoke for approximately 3 hours.
  13. Check for an internal temperature of 185°F using a Digital Meat Thermometer.
  14. Shut off cooker and let fatty rest for approximately 45 minutes.
  15. Slice and serve.

10 thoughts on “Ostrich Egg Stuffed Bacon-Wrapped Fatty

    1. I did a search on Google and found a couple in my area…plus at least one who ships outta New Mexico. TAKE PHOTOS!

  1. This is a variation of Scotch Eggs we had it on the farm with farm raised eggs (bright yellow yokes), pork sausage and rolled in potato chip crumbs not bacon. then baked.
    Chef Mom was always tiring some thing new and these were excellent and would be made better with the bacon and smoking.
    It is now on my list to try

    1. James – great comment – thanks! I’d only had the deep fried variety often served in your finer taverns – 😉 Then started making them for the grill as a smaller version of the now famous “bacon wrapped fatty.” I think I wanna try your version now and I’m pretty darn sure I’m not gonna make one with an ostrich egg…maybe a quail egg!

      Welcome to the Cookout! ~ Barry ‘CB’ Martin

  2. Hello, I’m just a customer of char broil which I enjoy reading from time to time, but I am curious if I read correctly to leave the shell on the egg. The ostrich egg fatty looks interesting but I am just getting clarification on this.



  3. A quote from the directions “Drain and chill under running cold water for several minutes until it’s cool enough to handle. In fact you may wish to chill it just a bit – at which point it’s time to removed the shell. You may need a small hammer to crack the egg. Take your time….Whilst the egg is chilling enough to be handled and the shell removed”

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