Awhile back, I took that Nuremberg sausage recipe
JC in GB
posted and added sage to make it a breakfast sausage. I took a pound of that and a pound of ground beef and made what I think is one of the best meatloaves I have made yet.
Half 80/20 ground beef and half sausage, rounded out with some chopped onion and green pepper, egg, a few shots of ketchup, and just enough bread crumbs to firm it back up, salt and pepper. Smoked on the Camp Chef with a blend of cherry/pecan.
Half 80/20 ground beef and half sausage, rounded out with some chopped onion and green pepper, egg, a few shots of ketchup, and just enough bread crumbs to firm it back up, salt and pepper. Smoked on the Camp Chef with a blend of cherry/pecan.