Whenever I get done stuffing sausage there is always a 1/4 pound or better left in the stuffing tube. I usually freeze it and use it in the next batch...if I remember..which I generally don't. So yesterday I mixed together all the small bits. I had planned to stuff it into a big red bologna casing and call it Frankenwurst but then I realized I'd still have some left in the stuffing tube and I would be back where I started. I went the loaf route mixing together andouille, cowboy salami, Texas hot link, bratwurst and a little ground beef that was kickin' around the freezer. I added some nonfat drymilk as a binder and there were a couple serrano peppers on the counter getting old so I chopped them and tossed them in the mix. Slow cooked in the oven at 170 degrees til 150 internal temp was reached.
I cut a thick slab and made sandwich out of it and baby this stuff is awesome!
surprised you didn't make this on the smoker.
ReplyDeletesounds good anyway.
With the unique combination of ingredients, I bet it was really good! It sounds like it would make an incredible meatloaf sandwich!
ReplyDeleteYou and Chez need to move to the same neighborhood with a house in between that you could rent out to people wanting to partake of the outstanding dishes that each of you produce.