This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
These little meatloaf muffins are great freshly made or out of the freezer. There is no chopping so they go together fast. I can't keep them in the freezer very long, my family doesn't thaw them first, they just pop them in the microwave till their hot. They are a fast meal or snack.
This sounds weird, it tastes great. My mom made this every thanksgiving and Christmas. I lost the recipe, then found something similar and added the ingredients that mom had in her salad. To me its comfort food and a walk down memory lane.
This has been around for ever. I don't know what its really called. A friend came into the kitchen when I was making it and said,"It looks like a vegetable slaughterhouse in here." After that, we just started calling it slawter. You can add or subtract any vegetable you like. Its very attractive on the table, tastes good and is simple.
You can serve this with rice instead of noodles. You can use the dipping sauce over almost anything - as a dip, over noodles, on salads, seafood and meats. You can make it up to 1 day ahead, just refrigerate.