Ingredients

How to make it

  • After cutting the top off the round loaf of bread, clean out the inside.
  • Although we use native adobe bread any hard crusted round loaf (9 1nches) can be used. Mix together in a bowl all of the other ingredients. We have used both elk and buffalo sausage. If no game sausage can be found you can substitute any dry sausage or good smoked ham. After placing the bread on a cookie sheet, fill the cavity of the bread 'bowl' and replace the bread lid. Bake for 1 hour at 350°. The 'bowl' will be very stiff. Remove the lid and stir the ingredients. Serve with fry bread or the bread taken from inside the loaf.
  • Contributor: Burning Tree Native Grill
  • http://nativechefs.com

Reviews & Comments 5

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  • julesong 6 years ago
    Man, I'm lovin' your recipes! :)
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  • zena824 6 years ago
    I bookmarked this for when i get home.... Sounds wonderful....
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  • chefmeow 6 years ago
    This does sound great. I'm always in need of a good dip recipe. This one will be the next for me to try.
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  • krumkake 6 years ago
    Oh, how I would love to get my hands on some buffalo or deer sausage...my brother-in-law hasn't hunted in several years now (despite the huge deer population in MN!), and I miss that wonderful game sausage. I will have to check some local butchers to see if they ever carry it...it would be wonderful in your dip recipe. Thank you for sharing this!
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  • craftyazgirl 6 years ago
    This sounds really good. I have marked it and will give it a try. Thanks for posting
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