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

There simply is no better use for pumpkin, it is unbelieveably delicious. I'm not exaggerating.

Reviewed On: Oct. 10, 2006

There is simply no reason to make any other chocolate cookie than this. I ice with a one-minute chocolate icing (very tricky) and my family went berserk. You have to take them off the iron just as they get firm, exactly one minute cooking on a very hot iron. It's a labor of love, but so worth it.

Reviewed On: Jan. 4, 2006