Sausage Dip
 

I got this recipe from a buddies wife and I take it to most every event I go to. Great stuff.

1 tube of Sausage (12oz./1lb) (Original or Spicy)
2 8oz bricks of Cream Cheese
2 10oz cans of Rotel Original - Diced Tomatoes and Green Chile's (using mild kills the flavor)

Cook the sausage and drain off fat. Over medium heat add in the cream cheese and Rotel to the sausage, melt it all down and simmer for 10 min. Serve & enjoy.

I don't have any photos of it, but I will make it soon. I like it with tortilla chips, for leftovers it works great with scrambled eggs to make breakfast burritos! :dr

Re: Sausage Dip
 

Bring some to Dom's!

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Haha, I think I can do that

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How much (by weight) is "one tube" of sausage?
What is Rotel Original?

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Rotel appears to be canned tomatoes and chilies.

www.ro-tel.com

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Yep. Found it and posting an image here for others.

http://tjonlinestore.com/xcart43/images/P/4612-01.jpg

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Sounds really good!

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12oz or 1lb

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:tu

I would think the 1 lb. would be better and provide a chunkier dip.

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sounds awesome.

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Sounds great I make a similar dip using sausage, salsa, cream of mushroom soup and velveeta.

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I lb of sausage, 1 can of rotel, 1 can of campbell's Cheddar Cheese soup (no water added) Cook and crumble the sausage. Empty soup into glass bowl, heat in microwave for a minute. Stir. add can of rotel. Heat for another minute. Add the cooked sausage to mix, stir. Heat another minute. It's ready to eat.

If you want it hotter, use hot sausage or hot rotel. If you want it less chunky, (which I prefer) you can grind up the rotel. I use an immersion blender for this (easier clean-up), but a blender would also work.

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Sounds phenomenal!

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bumpity..
I didn't want this recipe to go to the archives yet!

Q;What do you mean by this."using mild kills the flavor". Should one use mild or not? What flavor does it kill? I don't know if this is a good or a bad thing.

This dip sounds great and I plan on whipping up a batch tomorrow.

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Part of this dip is the little heat that comes with it, using mild rotel mutes that and it just becomes so bland it's almost not worth eating, now that's just me, my wife's family prefers it this way but they can't handle heat. I would say to just use original rotel. I forgot to mention that you should drain the rotel as well. ;s hope that helps clear some things up

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Perfect, Thanks Brendon:tu

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Let me know what you think! I am making it up Friday night for Dom's Herf & BBQ Saturday.

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The whole family loved it!
http://imageshack.us/a/img823/5812/sausagedip004.jpg
http://imageshack.us/a/img802/3170/sausagedip003.jpg
http://imageshack.us/a/img207/6169/sausagedip002.jpg
Thanks Brendon! I will make this for the boys at work soon too.

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Wow Jared, that looks amazing! Stunning photos, if you have any left scramble some eggs and make breakfast burritos

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That's the plan! :tu

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Bringing up the dead....

Is this served warm or cold?

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Warm.

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Might have to get on this for Christmas then!

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I can confirm that this stuff is awesome...rich and savory, but awesome. :dr :dr :dr

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yes it is great :dr it will be on the table tomorrow :tu

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Made some of this today. I used a hot sausage and oh my :dr :dr :dr :dr. The good news, I have plenty left over for the rest of the weekend. :D

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Read this this morning aswell..


http://i1167.photobucket.com/albums/...223_181439.jpg


Tastes great! Yey I can taste again!

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this is gonna save my arse today, thanks!

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want to thank you for a great recipe, was a big hit, and like you said, great with eggs in the morning. The holiday cocoa is awesome too, I was not prepared for the amount while mixing, a five gallon bucket would have come in handy instead of shuffling around three large mixing bowls. Thanks again I owe you one or two.

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Yeah, this recipe was amazing. I made up the batch, and over a few days period of time, enjoyed the HECK out of it! I had 2 seperate mornings where I had this mixed with scrambled eggs in a tortilla. Couldn't get enough of how delicious it was!

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well I have just found what I am going to make tonight.... :dr

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Haha, glad you enjoyed it & the Hot chocolate. Don't mind sharing :tu

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So I thought I'd show you guys this... Even tho mine has more steps the results are quite nice...

Rob's Rendition of Sausage Dip a la Brendon...

2 lbs Hot Sausage
3 Bricks Cream Cheese
2 Cans Hot Rotel Diced Tomatoes
1 Can Off-brand Diced Green Chilies

Steps:
1) Brown 2lbs Hot Sausage while drinking 2 fingers of Maker's Mark
2) Smoke Don Lino Africa Lancero while drinking Maker's Mark, Stirring Sausage
3) Heat Oven to 375 while pouring second drink of Maker's Mark
4) Drain Sausage in Pasta Strainer, Clumsily scalding oneself with Sausage oil, Finish half of 2nd glass of Maker's Mark
5) Transfer back to pan, Using Patato Masher to break sausage into fine chunks, Spread on the bottom of casserole dish, Layer Rotel and Chilies onto sausage, place cheese bricks on top, Finish 2nd Glass of Maker's Mark
6) Place casserole dish into oven, Think to yourself "F--K yea", Pour 3rd glass of MM
7) Finish smoking cigar. Check oven, see bricks are not runny yet, close oven and finish 3rd glass of MM.
8) pour 4th Glass of MM while checking oven periodically, Cheese Bricks not runny, continue drinking MM.
9) Think drunkenly to yourself, maybe the cheese won't run. Check oven to discover cheese is beginning to burn in place instead of run, Grab dish out of oven nearly forgetting potholders, use Potato Masher to stir cheese into dip getting "cheese lava" on hand.
10) Curse profusely, finishing 4th glass...
11) End up drunk with this...

[IMG]http://farm9.staticflickr.com/8072/8...83414c43_c.jpg Untitled by Robulous78, on Flickr[/IMG]

12) Smoke Fausto while sobering up on a full and satisfied stomach, writing this.
13) Thank Brendon for the dank recipe :tu

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The key is all the makers mark.