Post by titch on Dec 19, 2013 16:45:10 GMT 10
.
Meatloaf ,whatever.
Very nice and tasty.
We use a blend of roughly 1/3 beef sausage mince, 2/3rds pork Mince.
Add the seasoning of choice,
I use Slap Ya mama Pepper seasoning and whatever catches my Fancy.
Dried onion and Garlic .
Work the mince untill its nice and sticky, then lay out on gladWrap.
Spread some Beer and Butter cooked brown onions over the mix.
Then some Mexican blended cheese.
Sprinkle with sun Dried Tomatoe.
Use the Wrap to roll the mix into a sausage.
Nice and tight and into the fridge for a few hours to form..
Then into our kettle for around 1 and 1/2 hours maybe more maybe less.
Serve it up with vegies of choice,
We used a red wine and Chicken Stock reduction as a sauce.
Keep the centre mix dry and you could use anything that will cook as a centre
We have stuffed one with some Cheese block and Weiener sausage.With great success
Thanks for looking
cheers
Meatloaf ,whatever.
Very nice and tasty.
We use a blend of roughly 1/3 beef sausage mince, 2/3rds pork Mince.
Add the seasoning of choice,
I use Slap Ya mama Pepper seasoning and whatever catches my Fancy.
Dried onion and Garlic .
Work the mince untill its nice and sticky, then lay out on gladWrap.
Spread some Beer and Butter cooked brown onions over the mix.
Then some Mexican blended cheese.
Sprinkle with sun Dried Tomatoe.
Use the Wrap to roll the mix into a sausage.
Nice and tight and into the fridge for a few hours to form..
Then into our kettle for around 1 and 1/2 hours maybe more maybe less.
Serve it up with vegies of choice,
We used a red wine and Chicken Stock reduction as a sauce.
Keep the centre mix dry and you could use anything that will cook as a centre
We have stuffed one with some Cheese block and Weiener sausage.With great success
Thanks for looking
cheers
