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Message
Ideas for sausage
Posted on 1/12/13 at 8:31 pm
Posted on 1/12/13 at 8:31 pm
I live in GA and we cant get good sausage like you can in LA. So I ordered some but now have a bunch of it and need creative ideas for things to do with it. Obviously Ill make some gumbo and some on the grill and with bfast and such but what else ya got F&D??
8
Posted on 1/12/13 at 8:36 pm to TyOconner
red beans
jambalaya
poboys
slice it, fry it, toothpick it, and dip it in spicy brown or creole mustard
jambalaya
poboys
slice it, fry it, toothpick it, and dip it in spicy brown or creole mustard
Posted on 1/12/13 at 8:54 pm to Dorothy
eat with grits for breakfast.
Posted on 1/12/13 at 9:02 pm to TyOconner
Use it in things you might otherwise use a ham hock or other seasoning meat. White beans, cabbage, green beans.
Sausage on a bun, sausage in a wrap, sausage in a biscuit?
Sausage and peppers over pasta.
Sausage and red gravy.
Sausage on a bun, sausage in a wrap, sausage in a biscuit?
Sausage and peppers over pasta.
Sausage and red gravy.
This post was edited on 1/12/13 at 9:03 pm
Posted on 1/12/13 at 11:07 pm to TyOconner
Sausage stewed down with onion and potatoes. Easy and delicious.
Posted on 1/12/13 at 11:34 pm to TyOconner
Shish-ka-bobs on the grill
Posted on 1/13/13 at 12:02 am to ehidal1
Awesome ideas yall. Thanks. 
I did order some boudin too and Im gonna make this gem that I got drunk as hell downtown baton rouge one night from a lil stand.
A boudin link on a peppercorn bun topped with pulled pork and nacho cheese.
It was insanely good. Hope it isnt a letdown when I try it sober.
I did order some boudin too and Im gonna make this gem that I got drunk as hell downtown baton rouge one night from a lil stand.
A boudin link on a peppercorn bun topped with pulled pork and nacho cheese.
It was insanely good. Hope it isnt a letdown when I try it sober. Posted on 1/13/13 at 3:16 am to TyOconner
GA has some great vinegar based bbq sauces. Sausage poboys with just bread meat and sauce are actually pretty killer. Id say they are equal if not better than some of our coonass bbq sauces (jack miller, pigstand, etc).
I also enjoy using sausage to flavor a roast gravy. Season and brown a roast, throw it and the rest of your goodies in a crockpot, and add some (1/2 lb) of sausage pieces.
I also enjoy using sausage to flavor a roast gravy. Season and brown a roast, throw it and the rest of your goodies in a crockpot, and add some (1/2 lb) of sausage pieces.
Posted on 1/13/13 at 4:24 am to Jibbajabba
quote:
GA has some great vinegar based bbq sauces
You aint lyin'. Vinegar based are my fav kind so Im loving it over here
the bbq on this side of the south really is on another level. ETA and Ill def be hittin up that sandwich.
This post was edited on 1/13/13 at 4:25 am
Posted on 1/13/13 at 6:33 am to TyOconner
Are you talking Smoked sausage or a fresh sausage ?
Big difference on how I would use it
Big difference on how I would use it
Posted on 1/13/13 at 6:34 am to TyOconner
Is it fresh/raw sausage or is it smoked?
If it is fresh, put in pot and fill with water to where it just covers the sausage. Boil until most of the water is gone.
Put boiled sausage in black iron skillet with onions and bell peppers. (May want to start the onions and peppers with butter early in skillet because they take longer). Brown sausage on all sides. You need to be watching it, it will burn if not moved around a lot.
Serve on a good hogue roll with onions and peppers on top.
If it is fresh, put in pot and fill with water to where it just covers the sausage. Boil until most of the water is gone.
Put boiled sausage in black iron skillet with onions and bell peppers. (May want to start the onions and peppers with butter early in skillet because they take longer). Brown sausage on all sides. You need to be watching it, it will burn if not moved around a lot.
Serve on a good hogue roll with onions and peppers on top.
Posted on 1/13/13 at 6:36 am to TyOconner
Toughly what part of GA are you in? My wife is from the americus area. We go to GA all the time. Her relatives love when I cook coonass food and I love when they bbq.
Posted on 1/13/13 at 8:32 am to Jibbajabba
I agree on the sauces. I'm a fan.
The boudin I like to use for stuffing bell peppers and I also stuff a whole chicken with boudin then roast. Really nice.
The boudin I like to use for stuffing bell peppers and I also stuff a whole chicken with boudin then roast. Really nice.
Posted on 1/13/13 at 9:13 am to TorNation
quote:le sauce potat is one of my old favorites... and yes, i like a little ketchup with it..
Sausage stewed down with onion and potatoes. Easy and delicious.
Posted on 1/13/13 at 9:32 am to Martini
quote:
I also stuff a whole chicken with boudin then roast. Really nice.
My husband doesn't usually like the stuffing choices in the pre-stuffed boneless chickens around here. If I used boudin, he might go for it.
Posted on 1/13/13 at 10:12 am to Darla Hood
quote:i stuff pork chops with boudin, as well..
If I used boudin, he might go for it.
Posted on 1/13/13 at 10:14 am to Darla Hood
Debone the chicken first and it is pure gold
Posted on 1/13/13 at 10:59 am to 8thyearsenior
I am ashamed to say that I wouldn't know how to properly debone a chicken and still have it be usable for stuffing. I don't even like to cut up whole chickens myself. I let the butcher do it. 
Two times in a row my husband brought home whole hens for gumbo. The second time, as I was cutting the chicken with a cleaver in a very violent fashion, I was screaming, "How (chop) many (chop) times (chop) in over 30 years (chop) of marriage (chop chop) have you seen me (chop) cut up a chicken (chop)? I always get the butcher to do it!"
I may have been a little on edge and slightly overreacted.
Two times in a row my husband brought home whole hens for gumbo. The second time, as I was cutting the chicken with a cleaver in a very violent fashion, I was screaming, "How (chop) many (chop) times (chop) in over 30 years (chop) of marriage (chop chop) have you seen me (chop) cut up a chicken (chop)? I always get the butcher to do it!"
I may have been a little on edge and slightly overreacted.
Posted on 1/13/13 at 11:13 am to Ole Geauxt
quote:
le sauce potat
quote:
little ketchup with it
Oh I see you cook the americanized french version.
Posted on 1/13/13 at 12:28 pm to TyOconner
sausage + sweet baby rays + good bread = 
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