Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Sausage and Cheddar Ryes

Perfect with cocktails when uninvited guests show up.

Ingredients

1 pound ground beef

1 pound hot breakfast sausage

1 /4 cup onion, finely minced

1 /4 cup red bell pepper, finely minced

1 Tbsp garlic, minced

1 /2 pound sharp cheddar cheese

1 /2 pound cream cheese

1 /4 cup finely minced green onion

2 tsp creole seasoning, recipe page xxx

1 tsp Worcestershire Sauce

1 tsp Tabasco

1 loaf Miniature rye bread

Instructions

Brown ground beef and sausage cooking thoroughly. Drain excess fat and add onion, pepper and garlic. Cook 4-5 more minutes. Remove from heat and allow mixture to cool.

While mixture is cooling, combine remaining ingredients in the bowl of an electric mixer. Using the paddle attachment, blend until well incorporated. Add beef-sausage mixture and slowly blend once more.

Spread mixture evenly (about ¼” thick) onto slices of miniature rye.

Freeze on sheet pans and then transfer to airtight baggies.

To cook: Bake at 350 degrees for 10-12 minutes.

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more