Started By
Message

re: Making Sausage

Posted on 1/26/14 at 8:45 am to
Posted by Kato
Sec 102
Member since Nov 2006
2818 posts
Posted on 1/26/14 at 8:45 am to
Can you give a review after you've had some? I want to try this. Thanks!
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
22258 posts
Posted on 1/26/14 at 8:59 am to
We cooked 2lbs of jalapeno cajun, 2 lbs green onion and sample some breakfast sausage. They were all very good.

Green onion is the Deep South brand green onion sausage with fresh green onions added. Breakfast is a blend from a local deer processor and the cajun is from him as well but we added 2 jars of chopped jalapenos to 25lbs.
Posted by CoastieGM
Member since Aug 2012
3185 posts
Posted on 1/27/14 at 8:14 am to
quote:

Can you give a review after you've had some? I want to try this. Thanks!


I second this for summer sausage. Inquiring minds want to know.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram