Man, was this good! The only thing I changed is that I peeled the eggplant, salted mine (it was a little old) and grilled it to cook it.

Reviewed On: Sep. 30, 2011

So easy and amazing. Great all year round, I like it best chilled or at room temp. No one at a potluck expects this and it's always a big hit.

Reviewed On: Mar. 2, 2011

Same ingredients, different cooking technique: Wrap each half of the two pounds of meat mixture in the foil - not particularly water proof, either, just snug enough to give it a shape - and then let it sit in the refrigerator for 24 hours. After at least 24 hours, place it in a deep pan (I used a stock pot), cover both logs with cold water, bring it to a boil. Boil for one hour (I reduced to a simmer to keep the steam down). Drain and unwrap the foil, pat the sausage with paper towels, chill before slicing. Really good, and I only turned the logs once in the water, they kind of floated but then again I used 1/2 bison and 1/2 beef.

Reviewed On: Jun. 19, 2009