Meat + Cheese Pretzel Sticks
- Soft Monterey Jack Cheese
- Vareity of Deli meats
- Pretzel Sticks
Place meat in center of cheese slice. Roll into a pinwheen and secure with pretzel stick.
Recipe from Food.com
This recipe is for all the hunters and home butchers out there. This is a super easy recipe that would be great for grilling on the barbeque!
Recipe sourced from: "Great Sausage Recipes And Meat Curing" by: Rytek Kutas
Grind pork butts through a 3/8'' grinder plate and fat meat through a 1/8'' grinder plate. Add all remaining ingredients, mixing until evenly distributed. Sausage is then stuffed into a 35-38 mm hog casings and placed into a 38-40 F cooler for a 24 hours before using. Freeze unused portions after a few days of refrigeration.
Submitted By: Shelly Poetker
Shelly Says: " This recipe could very well be over 100 years old. It was inherited through my uncles ( in - law ) grandmother. It's super fluffy and provides a lot of fibre to your diet. "
Yeild: 3 loafs
TIP: Let your bread "sweat" in the bread pan after baking for easier removal, approximately 5 minutes.
Probably one of the many things you never have in your fridge when you need it. Don't fret this recipe is super easy!