1 small onion, chopped
2 fully cooked andouille sausage links (6-ounces, total)
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 egg, lightly beaten
Remove the casing from the sausage and chop the meat into pieces. Toss it in a mixing bowl with the ground meat, all the spices, and the beaten egg. Mix well; I tend to use my hands. Shove the meat mixture into a 9 x 5 x 3 baking pan and put this pan into a 6 quart oval crockpot (or plop the meat blob into the crock all alone).
Cover and cook on low for 6-8 hours, or on high for 3 to 5 hours. You'll know the loaf is done when it's brown on the top and it starts to pull away from the sides. If you're not using the loaf pan, the meat will cook faster---check after 4 hours on low, 2 to 3 on high.
When thoroughly cooked, turn off and unplug the cooker and let the meat sit for about 15 minutes before removing from the pot.
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