HAMBURGER AND SAUSAGE RECIPES RECIPES

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ROTEL HAMBURGER-SAUSAGE CHEESE DIP RECIPE - FOOD.COM



Rotel Hamburger-Sausage Cheese Dip Recipe - Food.com image

My mom got this from her dear friend who always made this dip at her Christmas parties. By far the best Rotel dip out there!

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 24 serving(s)

Number Of Ingredients 6

1 1/2 lbs hamburger, cooked
1 lb breakfast sausage, cooked (Owens regular)
1/2 large onion, chopped
2 lbs Velveeta cheese
10 3/4 ounces cream of mushroom soup
10 ounces Rotel Tomatoes, with bell peppers

Steps:

  • Brown hamburger meat with chopped onion.
  • Brown breakfast sausage.
  • Place hamburger and sausage in crock pot.
  • Place rest of ingredients in crock pot.
  • Turn on high until cheese is melted.
  • Turn back to low and serve.
  • Be sure to stir occasionally.
  • I estimated the cook time two hours.

Nutrition Facts : Calories 245.2, FatContent 17.6, SaturatedFatContent 8.5, CholesterolContent 64.8, SodiumContent 849.6, CarbohydrateContent 5.3, FiberContent 0, SugarContent 3.3, ProteinContent 15.9

HOMEMADE SUMMER SAUSAGE | JUST A PINCH RECIPES



Homemade Summer Sausage | Just A Pinch Recipes image

When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.

Provided by JANE LOUISE @lovinspoonful

Categories     Meat Appetizers

Prep Time 10 minutes

Cook Time 3 hours

Number Of Ingredients 6

5 pound(s) ground hamburger (no lean burger)
5 tablespoon(s) liquid smoke (found near barbecue sauce)
5 tablespoon(s) morton salt tender quick (found in dark blue bag in spice aisle)
2 tablespoon(s) coarse ground pepper
2 tablespoon(s) mnced garlic
2 tablespoon(s) mustard seeds

Steps:

  • In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
  • NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
  • IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

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