Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 426 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
recipes
Categories Pork Fattie Wellington
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Fattie Wellington
Group:Other
Description:A sausage fattie, stuffed with Duxelles mixture wrapped in proscuitto, rubbed with dijon mustard and then wrapped in puff pastry dough. 
Ingredients:

Duxelles Mixture

1/2# mushrooms roughly chopped

1/2 med onion, finely chopped

2 cloves garlic, peeled and roughly chopped

1 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2# Sage Sausage

1/2# Proscuitto

Dijon Mustard

2 sheets puff pastry

Instructions:

Saute onions, mushrooms and garlic in butter/evoo

Flatten out sausage, spread duxelles mixture, roll and seal

Sear fattie, remove from egg and let cool

Layer proscuitto on fattie

Spread dijon mustard on puff pastry dough

Wrap fattie in puff pastry and seal well with egg wash

Bake for 45 minutes or until internal temp is 160 and dough is golden brown.  You may have to pierce the bottom to drain the grease.  Slice and serve.

Notes:
Calories Per Serving:Lots!Price Per Serving:
Number Of Servings:Source:Adapted from Tyler Florence Ultimate Beef Wellingt
Vegetarian:YesTime To Prepare:1.5-2 hours
Date:Sat 01 Jan 2011 20:53:33 UTCViewed:4995 times
Author:70chevelleEmail:
Rating:No votes

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, Mar 3, 2021 8:44 am
31472 registered users
0 today
2 this week
0 this month
Last: NWINDIANAXL
Total Posts: 1,250,740

Our New Members

  • LWT
       2021-02-07 08:20 PM
  • Auart
       2021-01-10 07:05 PM
  • Ercbnr
       2021-01-04 11:07 PM