Texas Grease Ball Sandwiches
Recipe by Developed in collaboration with Adrian Miller
Inspired by a dish made popular by Patillo’s Bar-B-Q in Beaumont, Texas, this sweet and smoky sausage gets its name from the flavorful, orange grease it releases as it cooks.
Serves
8 to 10 servings
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
1 lb. ground beef 1/2 lb. lard
Black River Creole
4 Tbsp. Black River Creole
4 slices white sandwich bread
4 leaves mustard greens
Mustard, to drizzle
Directions
In the bowl of a stand mixer fitted with the paddle attachment, add ground beef, lard, and Black River Creole. Mix on medium-low until combined. Divide mixture into 1/4 cup balls and flatten to form oval patties. Chill for at least 1 hour. Preheat large skillet over medium-high heat. Cook patties for 4 to 5 min. per side until browned and internal temperature reaches at least 155 degrees. On a piece of sandwich bread, layer mustard greens, cooked patty, and a drizzle of mustard. Serve hot.
Recipe Notes
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