Type what you have

Ingredients

• ✓ ground beef
• cheddar cheese
• onion soup mix
• crescent roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix.
3. 3 Divide crescent roll dough into triangles along perforated edges. Place 1 tablespoonful beef mixture onto each triangle; roll dough over meat and transfer crescent rolls to a baking sheet.
4. 4 Bake in preheated oven until golden brown, about 15 minutes.

By naylor1234

Ingredients

• ✓ ground beef
• cheddar cheese
• mayonnaise
• onion soup mix
• dinner roll

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Thoroughly mix ground beef chuck, Cheddar cheese, mayonnaise, and dry onion soup mix in a medium bowl.
3. 3 Spread even amounts of ground beef onto the bottom half of each roll. Place top halves on, forming little sandwiches. Place on a baking sheet or baking pan. Cover the pan tightly with aluminum foil.
4. 4 Bake in the preheated oven until meat is cooked through, 30 to 35 minutes.

By Kathy Bezemes Walstrom

Ingredients

• ✓ ground beef
• pork sausage
• processed cheese food
• worcestershire sauce
• ketchup
• rye bread

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Cook beef and sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.
3. 3 Meanwhile, microwave processed cheese food in a large microwave-safe bowl on high until melted, 3 to 4 minutes.
4. 4 Stir Worcestershire sauce and ketchup into melted cheese, then stir in cooked meat until thoroughly combined.
5. 5 Spoon about 2 tablespoons meat and cheese mixture onto each bread slice. Arrange bread in a single layer on the prepared baking sheet.
6. 6 Bake in the preheated oven, in batches if necessary, until lightly browned and crisp, 10 to 15 minutes. Serve hot and enjoy!

By DREW810

Ingredients

• ✓ ground beef
• stuffing mix
• water
• egg
• grape jelly
• chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 15x10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
2. 2 Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
4. 4 Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

By Kraft

Ingredients

• ✓ ground beef
• mustard seed
• liquid smoke
• sugar-based curing mixture
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Ingredients

• ✓ ground beef
• cooking spray
• salsa
• taco seasoning mix
• mexican cheese blend
• wonton wrapper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
3. 3 Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
4. 4 Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

By Kylee Kolesar

Ingredients

• ✓ ground beef
• sausage
• onion
• processed cheese food
• oregano
• worcestershire sauce
• rye bread

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
3. 3 Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
4. 4 If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
5. 5 Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

By Candy

Ingredients

• ✓ ground beef
• mild taco seasoning mix
• sour cream
• cream cheese
• cheddar cheese
• lettuce
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease, then stir in one package of the taco seasoning mix. Let beef cool completely.
2. 2 While the beef is cooling, stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth. Spread over the bottom of a baking dish to cover.
3. 3 Sprinkle about 1/2 of the Cheddar over the sour cream. Layer with seasoned ground beef, lettuce, and remaining Cheddar. Spoon salsa over the dip. Refrigerate for at least 1 hour before serving.

By Drew

Ingredients

• ✓ ground beef
• cream cheese
• water
• taco seasoning mix
• salsa
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread cream cheese in an even layer in an 8x8-inch baking dish.
3. 3 Cook and stir ground beef in a large skillet over medium-high heat until crumbly, browned, and cooked through, 5 to 10 minutes. Stir in water and taco seasoning mix; simmer until most liquid evaporates, 3 to 5 minutes.
4. 4 Spread beef mixture over cream cheese; top with salsa, then sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes.

By ChefLes

Ingredients

• ✓ ground beef
• onion soup mix
• onion
• mayonnaise
• cheddar cheese
• dinner roll
• dill pickle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
2. 2 In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
3. 3 Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
4. 4 Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

By LUANNRAN

Ingredients

• ✓ ground beef
• spicy pork sausage
• onion
• processed cheese food
• tomato
• green chile pepper
• cream of mushroom soup

Instructions

1. 1 Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add onion. Cook and stir until the meat is evenly browned, and no longer pink, about 10 minutes; drain and discard any excess grease. Transfer meat mixture into a slow cooker.
2. 2 Layer cheese food cubes atop meat mixture.
3. 3 Blend diced tomatoes with green chile peppers in a blender until smooth; pour over cheese cubes along with condensed soup. Stir well and cover.
4. 4 Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

By brookeharris

Ingredients

• ✓ ground beef
• onion
• taco seasoning mix
• green bell pepper
• jalapeno pepper
• mushroom
• process cheese sauce
• corn tortilla chip

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
2. 2 When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
3. 3 Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

By ticat1

Ingredients

• ✓ ground beef
• mustard seed
• garlic powder
• sugar-based curing mixture
• red pepper flake
• salt
• cayenne pepper
• liquid smoke

Instructions

1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
3. 3 Shape the mixture into five logs; place logs onto the wire rack.
4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Ingredients

• ✓ ground beef
• cooking spray
• onion
• cabbage
• salt
• black pepper
• dinner roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
3. 3 Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
4. 4 Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

By Niki Frick

Ingredients

• ✓ ground beef
• water chestnut
• soy sauce
• brown sugar
• onion powder
• garlic powder
• apricot preserves
• jam
• apple cider vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

Ingredients

• ✓ ground beef
• chile sauce
• grape jelly
• lemon juice
• onion
• egg
• salt

Instructions

1. 1 Whisk together chile sauce, grape jelly, and lemon juice. Pour into a slow cooker and simmer over Low heat until warm.
2. 2 Combine ground beef, onion, egg, and salt. Mix well and form into 24 1-inch balls. Add to sauce and simmer for 1 1/2 hours.

By Tammy Moore

Ingredients

• ✓ ground beef
• bread crumb
• onion
• water
• egg
• cranberry sauce
• chili sauce
• brown sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, bread crumbs, onion, water, and egg together in a large bowl. Form into small meatballs and arrange on a nonstick baking sheet. Bake in the preheated oven for 20 to 25 minutes, turning once.
3. 3 Stir cranberry sauce, chili sauce, brown sugar, and lemon juice together in a large saucepan over low heat until smooth. Add meatballs; simmer for 1 hour before serving.

By Allrecipes Member

Ingredients

• ✓ ground beef
• bacon
• tomato
• green chile pepper
• cream cheese
• cheddar cheese
• monterey jack cheese
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
3. 3 Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return the skillet to the stove, and reduce heat to low.
4. 4 Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes.
5. 5 Transfer to a slow cooker. Cook on Low until hot and bubbly, 2 to 3 hours. Stir parsley into dip.
6. 6 Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
7. 7 Serve and enjoy.

By Bryndis Curtin

Ingredients

• ✓ ground beef
• mushroom
• margarine
• green bell pepper
• garlic
• parsley
• basil
• bread crumb
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

By Andrea Ramos

Ingredients

• ✓ ground beef
• wonton wrapper
• water chestnut
• onion
• celery
• salt
• pepper
• worcestershire sauce
• vegetable oil

Instructions

1. 1 In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
2. 2 Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
3. 3 In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

By Vikki Favreau

Ingredients

• ✓ ground beef
• breadcrumb
• egg
• milk
• onion
• garlic
• salt
• pepper
• chili sauce
• red currant jelly

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Gently blend ground beef, bread crumbs, egg, milk, onion, garlic, salt, and pepper until evenly combined. Form into about 40 bite-sized meatballs.
2. 2 Place meatballs on a foil-lined, rimmed baking sheet; bake in the preheated oven for 20 minutes or until cooked through.
3. 3 Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes.
4. 4 Add cooked meatballs to sauce; reduce heat to medium-low and simmer for 10 minutes.

By Heinz

Ingredients

• ✓ ground beef
• water
• taco seasoning
• refried bean
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
2. 2 Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
3. 3 Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.

By Mrs Jay

Ingredients

• ✓ ground beef
• bread crumb
• egg
• parsley
• onion
• soy sauce
• garlic powder
• cranberry sauce
• ketchup
• brown sugar
• lemon juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, bread crumbs, eggs, parsley, onion, soy sauce, and garlic powder in a bowl until thoroughly mixed.
3. 3 Roll meat mixture into meatballs using about 2 teaspoons meat mixture per meatball; arrange meatballs in a large, deep baking dish.
4. 4 Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
5. 5 Combine cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan over medium heat; cook and stir until cranberry sauce melts and sugar dissolves. Pour sauce over meatballs.
6. 6 Continue baking in the oven until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 minutes more.
7. 7 Serve and enjoy!

By Robin Myshrall Ulery

Ingredients

• ✓ ground beef
• egg
• water
• bread
• salt
• black pepper
• ketchup
• beef bouillon
• vinegar
• brown sugar
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.
3. 3 Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.
4. 4 Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.

By Catherine Parnell-Proulx

Ingredients

• ✓ ground beef
• mushroom
• onion
• garlic
• butter
• bread crumb
• salt
• pepper
• heavy cream
• butter
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove and chop mushroom stems.
3. 3 Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
4. 4 Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
5. 5 Bake in the preheated oven for 20 to 25 minutes.

By Jennifer

Ingredients

• ✓ ground beef
• onion
• ketchup
• dijon mustard
• worcestershire sauce
• garlic powder
• salt
• black pepper
• hawaiian bread roll
• monterey jack cheese
• butter
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste.
4. 4 Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish.
5. 5 Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops.
6. 6 Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute.
7. 7 Mix and pour mixture over the top of the rolls.
8. 8 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

By Ashley DeStefano

Ingredients

• ✓ ground beef
• pork sausage
• mustard seed
• liquid smoke
• worcestershire sauce
• garlic powder
• sugar-based curing mixture
• black pepper
• caraway seed
• cayenne pepper
• paprika
• chili powder
• red pepper flake

Instructions

1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Ingredients

• ✓ ground beef
• aluminum foil
• ground pork
• bread crumb
• steak seasoning
• salt
• pepper
• garlic powder
• egg
• barbecue sauce
• grape jelly
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
2. 2 Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
3. 3 While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

By Reynolds KitchensR

Ingredients

• ✓ ground beef
• celery
• mustard seed
• kosher salt
• garlic powder
• paprika
• sugar
• black pepper
• pink curing salt
• cayenne pepper
• liquid smoke
• water
• black pepper

Instructions

1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
3. 3 Preheat the oven to 275 degrees F (135 degrees C).
4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Ingredients

• ✓ ground beef
• green bell pepper
• onion
• garlic
• all-purpose flour
• brown sugar
• kosher salt
• black pepper
• cayenne pepper
• chicken broth
• ketchup
• mustard
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
2. 2 Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
5. 5 Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

By John Mitzewich