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re: Cochon Butcher's Meats
Posted on 11/15/13 at 1:00 pm to JasonL79
Posted on 11/15/13 at 1:00 pm to JasonL79
I don't like a too heavily smoked andouille or sausage in my gumbo. Too much takes over the other flavors for me. When I use a Greenberg smoked turkey, I use a less heavily smoked andouille because I don't want any more smoke than what's from the turkey. It's all personal taste, though.
When I don't have a sausage or andouille from elsewhere, I use Savoie's. Many people say they don't like it. I don't believe all of them have even tried it, honestly. It imparts a very good flavor and the spice and heat are nice. It works well for me especially if I have a heavily smoked poultry. I also prefer the texture of that one. I've used it for years and people always have seconds, but maybe I don't serve to discerning palates.
When I don't have a sausage or andouille from elsewhere, I use Savoie's. Many people say they don't like it. I don't believe all of them have even tried it, honestly. It imparts a very good flavor and the spice and heat are nice. It works well for me especially if I have a heavily smoked poultry. I also prefer the texture of that one. I've used it for years and people always have seconds, but maybe I don't serve to discerning palates.
Posted on 11/15/13 at 1:13 pm to Hat Tricks
quote:
What's in LaPlace?
Jacob's..Best Smoked meats
they even have a spicy andouille that's amazing
Posted on 11/15/13 at 1:14 pm to Gris Gris
quote:
I don't like a too heavily smoked anything..
If the smoke flavor is too strong, it ruins the taste of the food.
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