#Weaveit mac mac
Take your time here - you want to make sure the Mac and cheese is completely covered in sausage so it doesn’t come out while cooking. Use the bottom piece of plastic wrap to lift the edges of the sausage together, until your sausage is completely wrapped around the mac and cheese. Put your leftover mac and cheese in the middle, leaving about 1/2″ of sausage uncovered on all sides. This helps everything stay together well.Īfter 20 minutes, take out the sausage and remove the top piece of plastic wrap. I think it’s helpful to refrigerate the fatty after the bacon weave for a bit too. Make sure you wrap the bacon around well and that it’s completely wrapped around the fatty. This is much easier and much cleaner too! Win-win. Similarly, I place plastic wrap under my bacon weave and use it to help lift the bacon weave up and around the fatty. It is easier to handle once it’s all been cooled together. I will then put it in the fridge for 20 minutes or so while I make my bacon weave. Once I’ve formed the sausage around the filling (in this case, the macaroni and cheese), I wrap it in plastic wrap and twist the ends until it’s very tight. I have found the easiest way to wrap a fatty well and keep it tight is to use plastic wrap. Spoiler alert: it was! So now I’m here to share this Macaroni and Cheese bacon wrapped fatty with you. I had some leftover smoked mac and cheese the other day and thought it’d be perfect to make a fatty with. Typically, it’s served sliced by itself or sliced and put in a bun/on bread as a sandwich. What is a Fatty?Ī fatty is basically some sort of “stuffing” wrapped in ground beef or pork and then rolled into a log shape and then usually wrapped in a bacon weave. (You could also check out the last fatty I made which was a breakfast version– Egg, Shallot, Gouda, Chive Breakfast Fatty). If you don’t know what a fatty is, let me explain. If you’ve never had a fatty before, you’re in for a treat.
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