I was SO hungry after spending a day prepping the boat for late spring launch

that I didn’t even take the time to snap pictures of the process for this recipe.

Regardless of whether you see the steps or not,

you HAVE to try this ….


Rich, creamy, spicy, cheesy, meaty…


It should have served 4,
but there was precious little left after the two of us dove in…
1 lb of sausage meat (I used spicy Merguez)
1 package of cream cheese
1 package of Pepper Boursin cheese
1/3 cup mayonnaise
1/4 cup chopped sundried tomatoes
1/4 cup chopped banana peppers
3 tbsp Parmesan cheese or try my Poor Man’s Parmesan.
It added a wonderful crunchy topping.
Cook the sausage, breaking into small bits as you go.
Drain off any fat and set aside.
Combine cheeses, mayo, tomatoes and peppers.
Stir in sausage meat.
Pile mixture into heat proof dish.
Sprinkle with parmesan or Poor Man’s Parmesan.
You have choices on warming this wonderful mixture…
1. In 350 ° oven for about 15-20 minutes
2. On a preheated barbecue grill lid closed until warmed through.
3. When pressed for time, stir everything (excluding topping)
into hot cooked sausage right in the sauté pan,
then spoon into our serving dish
and top with Poor Man’s Parmesan
…a little more dip…
…to go with a little more bread…
…and so on,
and so on…
inspired by Noble Pig



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