Sausage Dip

[CigarSquid]

Bringing up the dead....

Is this served warm or cold?

[363]

Warm.

[CigarSquid]

Might have to get on this for Christmas then!

[kelmac07]

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

[big_jaygee]

Originally Posted by kelmac07

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

yes it is great it will be on the table tomorrow

[kelmac07]

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

[iaMkcK]

Originally Posted by kelmac07

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

Read this this morning aswell..





Tastes great! Yey I can taste again!

[hazydat620]

this is gonna save my arse today, thanks!

[hazydat620]

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.

[iaMkcK]

Originally Posted by hazydat620

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.

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!

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

[363]

Originally Posted by hazydat620

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.

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

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] 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

[Zane]

Originally Posted by Robulous78

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] 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

The key is all the makers mark.