If I had only one type of food to live on for eternity... it would be SAUSAGE! Any kind. Expensive. Italian. Polish. Cheap. Beef. Deer. Pork. Turkey. Store bought. Homemade. SAUSAGE! Give me sausage! My absolute favorite is Louisiana-style andouille. I refused to make gumbo this winter because my usual supplier/cousin didn't have any for sale. So... we have suffered. But today.. my best friend since forever.. her son showed up bearing three rings of his homemade sausage. Just built his own smokehouse. Used his grandpa's andouille recipe of deer, pork, spices. Oh my! YUMMY! My "good brother" came over and I gave him one ring to take home with him. I have almost devoured one ring all by myself. If my brother "the dragon" wants any... he'd better show up soon. Wait... who says he has to know about this? :twisted:
Hi Cheryl, shhhhhh we wont tell the dragon!,..you lucky devil getting those homemade sausages,..you ate an entire ring,..how many are in a ring?. I must admit i love sausages but i can not remember when i last bought a good sausage here at home,..the supermarket sausages are more bread than meat,..even the butcher is the same,..but i did get some fantastic sausages when abroad,..good meat filled sausages,..you have put a longing on me,..enjoy the rest of your sausages,
Red beans and rice with andouille sausage is as close to heaven as I want to get on this earth! A neighbor came by with some home-made liver sausage a couple of weeks ago--delicious! And then this week another came with two pounds of garlic sausage. Living in a German neighborhood has a lot of advantages, and great sausage is one of them! Have you had boudin sausage, Cheryl?
Here's what I call a "ring". All meat. No fillers... unless you count the love of a very special young man. I confess. I ate half. Hubby had a piece and then the rest went into his pot of red beans. andouille sausage ( photo / image / picture from cherylad's Garden ) and yes Jane. Boudain is considered one of the main food groups around here. I made a special trip on Super bowl sunday to a cousins just to get some! LOL Hopefully my friend's son will make some of that too. It's so comforting to know that the next generation of "kids" are carrying on some of local traditions.
I've never been able to find andouille sausage, never heard of it before a friend gave me a recipe that had been in her family forever. How it different? the spices used?
SAUSAGE!!! Whenever my wife and I go to a new restaurant and I make up my mind quickly, she identifies the item I have chosen by looking for sausage. Often my menu choice is driven by sausage. Jerry
We like the smoked sausage from Sloveceks in Snook. I think it is Czech. The pork and beef is good but I like the garlic. It makes great sausage and kale potato soup. Most sausage is too salty for our diet. dooley
Mary... I've never made sausage... but I've eaten a ton... So with that said, I don't think the spices are the sole secret to Andouille. As far as I know, there's nothing more than then regular everyday spices. Salt, Black Pepper, Red or Cayenne Pepper, & garlic. Sometimes maybe a bit of jalapeno. I think the "secret" is in the smoking and that fact that there's no fillers. Plus, leaving some of the fat makes it "juicier". Oh yeah... he said there was 200 pounds... yes 200 pounds of sausage! Half for him and half for his buddy. They both were out sharing their bounty with family and friends today.
Lovely looking sausage Cheryl,..i should have known what a ring of sausage was,..but we mostly have strings of sausages here,..rings of black and white pudding yes,..i have sausages on my mind!!!. This is really for Jerry. ( photo / image / picture from Philip Nulty's Garden )
Yay, for you Cheryl. You have a great friend there. I think the key to excellent sausage is starting with excellent meat. the better the quality of meat the better the end product.
My husband used to have his own BBQ restraurant so he does all the cooking around our house and I do all the baking. He's also a deer hunter so we have a freezer full of venison. He made some great venison summer sausage and jerky! Gumbo, he's a pro at that but a little too spicey for me. He gets into making the cajon dishes!
Dooley... I've had the Sloveceks sausage too. It's pretty darn good. Oh Philip.... Jerry shouldn't be the only getting some of that sausage! Me! Me! I want some too. Carolyn... he's very special young man. Works hard, takes great care of his family, including his mom and sister, coaches little kids basketball, works really hard at the church. And still finds time to feed the neighborhood! Okie.... a freezer full of venison? I'll be right over!
Lol Cheryl,..you can have these,..made from free range pork. ( photo / image / picture from Philip Nulty's Garden )
