In the Kitchen with Brian and Lisa: Wolf Pack Specials

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.

This recipe may be named after a college team, but it’s good enough to go pro and would make a great addition to your Super Bowl party this weekend. To make a Wolf Pack Special, simply brown a pound of hot sausage and a pound of hamburger in a skillet. After draining the grease, add a pound of cubed Velveeta cheese and stir with the meat until melted. Finally, serve the mixture between sliced dinner rolls.

Lisa says these are perfect for tailgating or trips because the prepared sandwiches can be placed back into the dinner-roll packaging to travel. They’re also easy to reheat once you get to your destination.

How about you? Do you have a go-to tailgating recipe? We’d love to hear from you. Share your recipe in the comments section below.

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2 Responses to “In the Kitchen with Brian and Lisa: Wolf Pack Specials”

  1. 1
    Sally & Wayne Greenstock:

    Also great as a dip with scoop tostito chips!!!! Thanks!

  2. 2
    Paul Jones:

    I bet that would be good as a dip. Great suggestion, Sally!