Editing Meatbread (section)

==Gourmet shit, royale-with-cheese style==

This is less of a recipe and more of a guide, for those who are past baking ground sausages. You will get progressively better results as you internalize the following:

# Use meat, your style of fat - bacon, lard, fat tail (the best, IF you are into the thing) - and probably cheese. Don't use the already digested-and-puked stuff like sausages or even salami and whatnot. Want spices - add spices, not a mix of soy and offal with those spices and hefty serving of MSG. Which you also can buy in bags, for pennies, and add to your taste.
# Learn to bake your bread. Seriously. Even for the laziest, find the pre-mix you like, and learn how it bakes to the condition you like. 
# Learn to bake "onion bread", that is, bread flavored to the max by caramelized onions. For one, you will learn to caramelize onions without burning them - good skill in itself - and secondly, you will see if your favorite dough from the previous point can "take it". Some dough just can't - it puffs up quite right on it's own, but add a good helping of onions in there and it's suddenly stiff as you only wish your body parts to be. 
# Dry all the meat/fat/onions/olives/whatnot you prepared before stuffing! This includes drying of water, marinade, roasting oil, e t.c. if you don't want the meaty middle to be limp. If you want it to be extra juicy - add more fat/lard, and/or undercook it during preparation. (By the same virtue, "extra lean" isn't actually that great of a choice, unless you're mixing lard in separately)
# Experiment with meats. Lamb, liver/hearts/lungs/kidneys, fat tail, e t.c. It's not everybody's piece of cake but most of it at least worth a try.