Cajun Fatty

Updated 11/19/2013 9:50 AM

1 box (8 ounces) red beans and rice mix

2 pounds 60/40 mix of ground pork/ground chuck (see note)


Cajun seasoning of choice to taste

pound andouille sausage

Red pepper flakes to taste

Hot pepper sauce to taste

1 pound sliced bacon

Cook the red beans and rice to package directions. Set aside to cool.

In a large bowl, mix the raw pork and beef until thoroughly combined. Put mix into a gallon sized resealable-plastic bag. Flatten until you have a square patty. Cut bag away from meat patty. Sprinkle one side liberally with Cajun seasoning.

Slice and quarter the sausage; cook in a hot skillet until browned. Set aside to cool. Mix in the red beans and rice.

Spoon mixture across the middle of the meat patty. Season with hot sauce and red pepper flakes. I use about eight shakes of hot sauce and three or four shakes of pepper flakes. Fold patty around rice/sausage mixture until it is shaped like a log and no filling is squeezing out the ends. Wrap the log with bacon slices, preferably using a basket weave.

Place the fatty in a smoker heated to 225 degrees and cook until internal temp reaches 165 degrees and bacon is mostly crispy, about 3 to 4 hours. Slice and serve like meatloaf.

Serves eight to 12.

Cook's note: Hot or mild pork sausage can be substituted for ground pork. I use a little apple and cherry wood in the smoker along with the briquettes.

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