I did a so called Fattie (sausage roll) the other day on smoker. I took it to 175 internal. It was great. I have been reading all around about stuffing a Fattie with different ingredients. I took 2, 1 pound rolls and flattened out. I put on sliced jalapenos, sliced onion and high temp cheese I got from ButcherPacker on one flattened sausage roll. I took the other and placed over the top of that one. I then rolled the 2 rolls up and made a nice hunk of sausage. My question is, with all the stuffing internal, how do you measure the internal temp for the sausage to be done? It will be poked into the stuffing if I put it in the middle. How do you folks do it? Any pointers will be appreciated.
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