The Best Appetizer That You Will Ever Eat.

Ok had to make some in the fly adjustments. Only had half pound each of hot and mild deer sausage. Also used red bell pepper and sweet onion that was on hand. Wow! This turned out great. Will try the full recipe next time and call it "the SGH". 

Ok...  Here is my attempt. I will let you know how it comes out.

Ok here is the final results

@SGH tried to like your comment and may have flagged it in error.   My apologies. 

I got sidetracked and let mine overcook a little bit but it still came out good. Reminds me of sausage balls we have at Christmas. Mine may have been a touch salty but I've eaten nearly half of it myself. 

Well honestly I tried it with homemade sausage cuz I have a TON and we are trying to eat up lots of stuff in the freezer as I have another batch of summer sausage coming next week and a cow to have butchered in the spring. Its hard to justify buying any meat at the store since every time I open my freezer stuff falls out. I didnt add any additional salt, I just think my homemade ground sausage is highly seasoned. Like I said, it came out good but I overshot my temp when I got busy working on something. I'll try again. The tater tot recipe is next, though. 

Well like I said I've eaten half of it today myself. I just cut two slices and made a sandwich and now I'm figuring I'll be making another SL sooner rather than later. Like a meatloaf sandwich on steroids. 

This is good grub!  The bonus nobody has mentioned, are the meat cookies!  More on those later...

I followed the recipe, placed a meatloaf sized loaf in an appropriate pan and it took about 2 hours.  When done, I poured off the grease, sliced and enjoyed.   Really good stuff.  I was surprised it doesn't just taste like a loaf of sausage.  And yes, it would be awesome with a pile of eggs next to it! 

Thanks, @SGH!

PICS - Before, Halfway, Complete

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Now, when I removed it from the pan I was left with some stickage on the sides of the pan and the bottom (it did stick to the bottom a bit).  When removed those dark cheesey sausagey crunchy morsels were delicious meat cookies!    Fantastic.  I think they were my favorite part.  Must be awful for you but still...

mgillia said:

Looks great!  But I don't think you're supposed to pour off the grease -- it's part of the awesome flavor.

It cooked in the grease.  I was pure in that regard.  When it was done...before slicing, that's when I poured out the fat.  I was not going to eat it all in one sitting.  That inch of fat in the pan would've turned into congealed white paste once I threw it in the fridge.  Not sure I could serve it to the rest of the family if they saw that!  I feel the grease did it's job during the cooking process.   

Well obviously we are gonna need a rabbit butchering thread now. 

Rabbit fricassee is one of my favorite things to eat

SGH said:

Biggreenpharmacist said:

Well obviously we are gonna need a rabbit butchering thread now. 

I can hook y'all up with that unless the buffalo decides to strike.

I was kidding around. Ive skinned and cut up my fair share. We kill quite a few down at our camp during hunting season. Its hard to beat a good rabbit and gravy. 

Here's my go at it. HEB didn't have Ritzs. I had to get their store brand. Also, I didn't notice that you only use 1/4 bell pepper. And I got some huge red ones. 

All mixed up and cooking at 375

More to follow.