I made them smaller, and used one pound each of ground beef, pork, and bulk (beef) sweet Italian sausage. Wow, the smell even when raw was amazing, and I after the broil step it was downright intoxicating. Must have been the buttermilk, as nothing else was that different from previous recipes. Wow
by DjinnaG
1 Comment
Love that recipe. I always make a double batch and freeze the leftovers