re: WFST

A very weird red sauce that surprisingly tastes good so far.

I braised pork shoulder a while back with wine, tomato, stock, etc. Once we ate the pork, I still had the braising liquid and the bits of meat left so I turned it into red sauce and froze it.

Defrosted it tonight and took smoked Cajun sausage, removed casing, and pulsed in processor. Added that to the red sauce with some mushrooms. Tossed in a parm rind and have it simmering now. It was a tad acidic so I added a bit of sugar and now it tastes pretty great.



Also have a cheater gumbo going since I had trinity and rotisserie chicken both about to not be usable anymore.