This is a fun treat for the family. One they will want time and time again as it's delicious.

Start by mixing 1 lbs of Jimmy Dean Sage sausage with 1 lbs. of maple sausage. Once mixed set aside enough to brown and add to the center pizza toppings.

Once the sausage is mixed form a ball and transfer into a 1 gallon Ziploc bag. Press down and work the sausage to the sides and top of the bag. Release any air and zip shut. Continue until you have formed a symmetric flat sausage square. Set this aside for later.

Cut 3 thin slices off the bell pepper. Then chop the slices. Cut one slice of Sweet onion and then chop. Chop one clove of garlic. Put all these ingredients together on a plate or in a bowl and set aside.

 In a medium pan brown the sausage you set aside. Drain off any fat. In the same pan heat the pepperoni to cook off most of the grease. Once heated place on paper towels. Using more paper towels blot up the excess grease. Now clean the pan and heat the Canadian bacon just enough to slightly brown it.

In the same pan, place a slice of butter. Add the peppers, onion and garlic. Sauté in the butter until the garlic starts to brown. Once the garlic starts to brown remove the pan from heat.

Now grab the flattened sausage square. Open the Ziploc bag containing the sausage. Using a pair of clean scissors, cut along both sides and fold back the top plastic flap exposing the sausage. Shake on some McCormick's Perfect Pinch Vegetable seasoning to taste. Spoon on 3-4 tbsp of pizza sauce. Evenly spread it leaving 1" bare border all the way around the edge of the sausage square.

Sprinkle on some Mozzarella cheese. Now add the remaining toppings. Once the toppings are evenly displaced on the sausage square spoon on three stripes of pizza sauce. this is about 3-4 Tbsp's.

Once the filing is in place grab each side of the bag and pull the sausage up and around sealing the top. You are now rolling a fatty! :-)

Close shut the seem and ends. Sprinkle on a light dusting of garlic powder followed by a good coating of  Jack's Old South Hickory dry rub. Make sure you get it on the sides and bottom as well. Once seasoned, roll the Fatty on to a smoking rack or baking sheet and transfer them to the grate in your smoker. Be careful not to rupture the outer sausage layer. You want to keep all the goodness inside.

Smoke @ 230 degrees until the internal temperature is 165 - 170 degrees. This usually take 2.5 to 3 hours. Traeger owner set your Traeger to the smoke setting for 1 1/2 hours then increase your temperature to the 225 setting.  Once the desired temperature has been reached, remove the fatty's from the smoker. Cover with foil and let then stand for 15-20 minutes.

 Slice the fatty into 1" thick slices and serve. I recommend serving this with some beans and cornbread. Put 2 Tbsp honey in your cornbread mix before baking ant it will be amazing!

Hope you enjoy this recipe.