This past Monday, the day after Christmas 2016, over on the quite popular recipe for Ground Bologna Sandwich Spread, reader Gene Sloan left the following comment:
Here is my experience….I was going to slice some Beef Summer Sausage in my food processor. What happened was i put the slicing cutter in backwards and instead of slices, I got slivers. So I had 8oz of slivered or rough ground sausage. Do not wanting it go to waste I found this Bologna sandwich spread. But I changed the meat, and instead of Mayonnaise, I used cream cheese. And I added chopped black olives. I know it isn’t technically the same. It is however, very delicious!
Not only did it sound good, I felt the concept needed to be a recipe in itself. After picking up a few things and working out some amounts, along with a simple adition for smoother consistency, I ended up with the following spread. It’s rather rich but is extremely good, satisfying even one of the kids who dove right in with a handful of crackers. Happy New Year, enjoy!
Gene Sloan’s Summer Sausage Spread
2 lb Summer Sasage
2 8oz packages cream cheese, softened
1 cup Kalamata olives, chopped
1 cup onion, chopped
8 oz whole milk (adjust as needed)
Cut the summer sausage into chunks and chop in a food processor to a desired size. (Smaller pieces will give a smoother final consistency.) Transfer the meat to a mixing bowl, add the cream cheese and use the back of a spoon to cream together. Fold in the olives and onion and mix well. Add enough whole milk and mix until the desired consistency is reached. Serve on crackers with cheese, vegetable pieces, and other toppings.