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Started By
Message
Do you put smoked sausage in with a pot roast?
Posted on 12/14/18 at 8:33 pm
Posted on 12/14/18 at 8:33 pm
My whole family from the Eunice area has always thrown a link or two of sausage into the pot with a roast (beef and pork). I have always thought this was the norm. I was shocked today when I discovered that many of my coonass friends had never even heard of this.
Where do you stand on this? Is this normal? Is it unheard of? Do you only do it for pork?
Where do you stand on this? Is this normal? Is it unheard of? Do you only do it for pork?
16
Posted on 12/14/18 at 8:37 pm to Jibbajabba
Sure, why not? I throw whatever I got into a pot roast or a pot of beans.
My maternal grandparents are from VP and Mamou though.
ETA: How old you is baw? We may be people.
My maternal grandparents are from VP and Mamou though.
ETA: How old you is baw? We may be people.
This post was edited on 12/14/18 at 8:46 pm
Posted on 12/14/18 at 8:45 pm to Jibbajabba
Never have in pot roast, but always in rice & gravy. Close to the same thing, so go for it.
Posted on 12/14/18 at 8:47 pm to Jibbajabba
I’m a coonass from St Mary Parish and I have never done this or seen this done.
HOWEVER, I do like the idea.
I do pork roast a couple
Sundays a month and I’ll add some sausage next time.
Can’t do anything but make it even mo betta.
HOWEVER, I do like the idea.
I do pork roast a couple
Sundays a month and I’ll add some sausage next time.
Can’t do anything but make it even mo betta.
This post was edited on 12/14/18 at 8:48 pm
Posted on 12/14/18 at 8:51 pm to Jibbajabba
quote:
Message
Do you put smoked sausage in with a pot roast
Well I will now.
Posted on 12/14/18 at 9:01 pm to Jibbajabba
never
Posted on 12/14/18 at 9:07 pm to Jibbajabba
Always. When I brown the roast on the stovetop, I brown a link of sausage with it then cover the black pot & put it in the oven. Makes an awesome gravy
Posted on 12/14/18 at 9:16 pm to Jibbajabba
The prairie Cajuns do that. Swamp Cajuns cook more of a rustic style. I noticed the prairie Cajuns use HEAVY smoke meat in everything. It taste good, but can be a little much.
Posted on 12/14/18 at 9:37 pm to CoachChappy
quote:
ETA: How old you is baw? We may be people
Late 30s. Family is from basile/Eunice but I went to high school elsewhere.
Posted on 12/14/18 at 9:39 pm to Jibbajabba
I see no reason not to throw sausage in anything but a seafood gumbo.
Posted on 12/14/18 at 9:54 pm to t00f
quote:
I see no reason not to throw sausage in anything but a seafood gumbo.
I’ve started cooking more things using sausage, but I still enjoy a good chicken stew or crawfish stew without sausage in it. Different strokes, for different folks I guess. I’m always willing to try something different when cooking though. That’s what makes it fun.
Posted on 12/14/18 at 9:58 pm to choupic
I have a no meat thing w/ SG 
Posted on 12/14/18 at 11:04 pm to Jibbajabba
Nope. We do it in pot roasts, round steak, pretty much anything your cooking meat down in and want to make the gravy that much better then do it. Will also work if your smothering ducks down and they might be a little gamey like teal. Using vine’s sausage we get made if that helps.
Posted on 12/15/18 at 12:35 am to Jibbajabba
Sometimes smoked sausage, sometimes fresh sausage, sometimes no sausage.
Depends what kind of mood I’m in / what I have on hand / how big the roast is and how many people I’m feeding if I need to stretch it a little bit
This goes for any gravy I make. Not just pot roast
Depends what kind of mood I’m in / what I have on hand / how big the roast is and how many people I’m feeding if I need to stretch it a little bit
This goes for any gravy I make. Not just pot roast
This post was edited on 12/15/18 at 12:36 am
Posted on 12/15/18 at 2:01 am to Jibbajabba
I’ve never heard of it, but a friend from down that way cooks a beef and pork roast together in the same pot. I haven’t done it, but I imagine the gravy is outstanding.
Posted on 12/15/18 at 7:07 am to Jibbajabba
Never heard of doing this.
I like sausage in a lot of things, but I like my pot roast as is. Also, my adult son, who thinks the things I cook should always stay the same as when he was growing up, would probably be unhappy. NTTAWWT.
I like sausage in a lot of things, but I like my pot roast as is. Also, my adult son, who thinks the things I cook should always stay the same as when he was growing up, would probably be unhappy. NTTAWWT.
Posted on 12/15/18 at 9:45 am to Jibbajabba
Sometimes. Sometimes, I'll run my boning knife longways down the roast to make a slit to slide the sausage into then cook the roast normally. It infuses the meat with smoky goodness and every slice has a nice bite of sausage.
Plus, if the wife's watching when I slide the sausage in, she might get the right idea.
Plus, if the wife's watching when I slide the sausage in, she might get the right idea.
Posted on 12/15/18 at 12:04 pm to Jibbajabba
Not Louisiana. But one of my favorite dishes in the world is called boliche. It's basically a Cuban pot roast that's stuffed with a link of chorizo. They'll usually slice it, so you get a small piece in the middle.
Posted on 12/15/18 at 12:13 pm to TigerstuckinMS
quote:
Plus, if the wife's watching when I slide the sausage in, she might get the right idea.
Posted on 12/17/18 at 6:59 am to prplngldtigr
quote:
I’m a coonass from St Mary Parish and I have never done this or seen this done.
I thought all you guys made spaghetti out of everything, LOL
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