Slinger Fatty

How to make Slinger Fatty Recipe - Slingers are not barbecue. They are a late-night or early-morning food binge for the town drunks’ enjoyment. They’re only found in diners around St. Louis, but barbecue has long been the originator for curing inebriated ailments so this will fit right in.

Serves: 8

Ingredients:
1 pound pork sausage
1/4 cup canola oil
1 cup frozen hash browns
2 eggs, beaten
Kosher salt
Black pepper
1 cup chili
1/2 cup shredded cheddar cheese
1/4 cup diced onion

Method:
On a sheet of plastic wrap, flatten the ground pork into a shape of a square at 1/8 of an inch thickness. Set aside.

Add the oil to a cast-iron skillet and cook the hash browns.

Once the hash browns are almost done, start prepping the eggs by adding salt and pepper and then add to the hash browns. Cook the eggs like scrambled eggs until done.

Pour the browns/eggs mixture directly onto the sausage.

Add the chili, cheese, and onion on top of the egg mixture.

Roll the sausage into the shape of a tube and rub the sausage to make sure you cover up any holes or crevices to prevent the filling from seeping out.

At this point, the fatty is too delicate to put on the grill because it is warm and mushy, so it is a good idea to firm it up a little. Wrap it with plastic wrap to hold its shape and put it in the freezer for 1 hour. It is much easier to handle when it is partially frozen.

Set up the grill for two-zone indirect cooking with the temperature around 375 degrees F with the air vents wide open.

Place the fatty on the cool side of the grill and put the lid on.

If you want a smoky flavor, you can add a chunk of peach wood for smoke.

Cook the fatty for 2 hours.

Remove from the cooker when the internal temperature reaches 165 degrees F.

Rest for 15 minutes, slice, and serve.