Sausage Dip Recipe

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When making a nice sausage dip, you're always going to want to make sure that you keep a few key things in mind. Get a great sausage dip recipe with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Wholesome Flavors
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Video Transcript

Good afternoon. My name is Jason Tilmann, executive chef here at Triomphe Restaurant and the Iroquois Hotel, 49 West 44th Street between 5th and 6th Avenue in New York City. Today I have got a really good treat for you. What we're going to do is we're going to make a sausage dip and what I have is I have some breakfast sausage that I have left over from breakfast so when you have all your in-laws and all your family over for this holiday season, everybody gets up and they have a big breakfast, there's always a lot of sausage left over. We're going to take that sausage and we have it ground up. You just put it in your food processor, grind it up, you could chop it up by hand if you like and we're going to make a dip with that okay? So what we're going to do is I take that sausage and we're going to put it in our stainless steel bowl and it's all nice and ground and we're going to put it in there, alright. We're going to add a little bit of creme fraiche or sour cream. If you don't have creme fraiche you could use sour cream and we're going to add a little bit of mayonnaise and I'm doing this by eye okay? We're going to go ahead and mix this up. We're making a dip, alright, so this is going to be great for afternoon, after you are done opening gifts. You're going to go ahead and sit around. We're going to you know, have your chips and your lunch of whatever you are having, a little bit of salt and a little bit of pepper. Now I'm using a little bit of heavy cream because I want to keep that creaminess and it's also going to loosen it up a little bit but if you don't want to use heavy cream you can use chicken stock, you can use milk, you can use half and half, you can use water if you like, keeping in mind that we are making this a dip so we don't want to make this too loose like a dressing. We want to make it like a dip so it's meant to take that chip or that celery stick or that carrot and dip in okay? We're going to add some fresh chopped chives and I'm telling you, it's a simple, simple easy as that. I'm going to go ahead and taste it oh, sausage dip with potato chips, pretzels, crackers, you're not going to be able to go wrong, you're going to be the hit. I'm going to go ahead, put that in a bowl and it is a dip consistency. So it's going to be really really yummy okay? You can put this out on your buffet spread if you like, you can have it while they're watching a football game. Alright, so there's our sausage dip with a little fresh chives on top. So we have a sausage dip. I'm Jason Tilmann, and we'll see you next time.


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