Today’s post is a play on a relatively new BBQ dish called the fatty (if you do a Google search for this, make sure to enter “BBQ fatty,” not just “fatty”… trust me). Fatty recipes vary greatly, but a basic recipe calls for a rectangle (roughly 1’ x 2’) of breakfast sausage (1/4” to 3/8” thick), topped with a thin layer of finely chopped hot links. A smoked sausage link is placed at one end and everything is rolled up into one big loaf. It’s then wrapped in a bacon weave, smoked, and sliced for serving. We wanted to create something similar, but easier to eat at parties, which brings us to the mini-fatty.