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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sausage Ryes Recipe

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This recipe for Sausage Ryes is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. regular pork sausage (Bob Evans)
1 lb. ground chuck
1 lb. velveeta cheese
1/2 tsp. garlic salt
1 tbs. worcestershire
8 oz. sliced mushrooms (optional)
1 loaf cocktail rye bread
Directions:
Directions:
Brown sausage and ground chuck. Stir in velvet chunks until melted. Add garlic salt, worcestershire and mushrooms. Spread on cocktail rye. Put on cookie sheet and freeze. Store in freezer bags. To serve: Put on cookie sheet and broil until hot and bubbly.

 

 

 

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