2 pounds pork sausage, sliced into 1/2 inch strips
1 medium onion, cubed
1 medium carrot, cut into 1 inch pieces
8 ounces shredded Cheddar cheese
1/2 cup mayonnaise
2/3 cup mayonnaise
1 cup ketchup
1 packet chicken bouillon granules
2 tablespoons olive oil
Place pork sausage, onion and carrot into a large bowl. Add sausage and onion; toss well.
Place shredded cheese in a medium bowl. Stir. Spread white mayonnaise over pork sausage. Drizzle with mayonnaise. Sprinkle with ketchup. Spread on shredded cheese. Fold over pork sausage. Top with shredded cheese. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 375 degrees F (190 degrees C).
Ladle mixture into 10-inch baking dish and sprinkle with mayonnaise and mayonnaise mixture. Arrange crimple strips in well in center of pan. Spoon mayonnaise mixture over the stuffing to drizzle over all. Arrange lemon slices over stuffed sandwich pieces. Bake in preheated oven for 25 minutes.
This was pretty good, but the mushrooms were quite bland. And the sauce was lacking. We loved the bread pudding style wrapper, and instead of an ETSIE, I'd have used a regular bread.
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