Stromboli Meat (My little town’s version)

07 Feb

This is not a true nor traditional example of stromboli meat. It’s my little town’s version. I don’t think I can find a true Stromboli here. So please don’t hate me for using that title, it’s good and it will serve a tasty purpose in many recipes.


  • 1 pound ground sausage
  • 1 pound ground beef
  • 2 tsp all meat seasoning (I get mine from “The Old Fashioned Butcher Shoppe”)

Heat a large skillet over medium low heat, add the ground beef and ground sausage. We will be browning the meats low and slowly for this recipe. Once the meat starts to brown add 1tsp of the all meat seasoning and continue to brown the meat. While browning smash the meat in between the bottom of the skillet and the backside of a wooden spoon to reduce their size to crumbles. Our goal is to have a very small crumble of the meat mixture. When the mixture is completely browned add the remaining 1 teaspoon of the all meat seasoning and mix thoroughly. It’s now ready to use in another recipe or cool and freeze for future use.

Tips: When browning meat that you are inserting into another recipe or freezing if you brown on a higher heat you risk caramelizing the meat which will dry the meat out faster in storage. Browning on lower and slower heat you will retain the majority of the flavor to enhance any recipe you add this mixture in.

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Posted by on February 7, 2012 in Beef, Pork


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