Summer Sausage and Swiss Spread
10 ozbeef summer sausage, coarsely chopped
6 ozfirm swiss cheese like jarlsberg or gruyere. cut into 1" cubes
1/2 csweet pickle relish, slightly drained
2 tsponion, very finely minced
1 ccelery, very finely chopped
8 ozcream cheese (optional) room temp
·crackers or crostini (or celery sticks for stuffing)
How to Make Summer Sausage and Swiss Spread
- In food processor, pulse the meat chunks until finely ground with an s blade. Do not over process, just pulse until it resembles ground beef. Place beef in medium mixing bowl, scrape processor and return to base.
- Add Swiss cheese cubes to processor and pulse until pieces are small split pea size. (It helps to have the Swiss cold from the fridge to chop it rather than mush it up.) Scrape chopped Swiss into mixing bowl. Here it is your choice whether to hand chop the celery into fine dice or to use processor to chop. (I chop the celery and finely mince the onion by hand as I think you can hand chop more uniform pieces. And it is very difficult to get a finely minced onion with such a small amount in the processor.)Add chopped celery, onion, sweet relish, and mayo to mixing bowl and combine well. If the meat mixture is too dry, add a little more mayo until desired consistency.
- You can serve the meat mixture by itself, or you can mix in the softened cream cheese and serve at room temperature. This makes a very tasty spread for crackers or crostini, and a good filling for celery sticks, cherry tomatoes or other "Fill-able veggies"