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Started By
Message
Favorite sausage to cook on BBQ pit.
Posted on 9/18/21 at 1:41 pm
Posted on 9/18/21 at 1:41 pm
What’s your favorite brand? You prefer “Green” sausage or a smoked sausage. Trying to decide which brand to buy to cook later.
13
Posted on 9/18/21 at 1:52 pm to choupic
What is green sausage?
Green weight in meat refers to meat before it is processed or before any ingredients are added.
Green weight in meat refers to meat before it is processed or before any ingredients are added.
Posted on 9/18/21 at 2:13 pm to choupic
Any fresh Cajun sausage. I like dons in reserve, Matherne’s is good but a bit too much fat, Winn Dixie is adequate.
Posted on 9/18/21 at 2:50 pm to choupic
Posted on 9/18/21 at 3:05 pm to SixthAndBarone
I call green sausage, sausage that hasnt been smoked or fresh sausage
Posted on 9/18/21 at 3:07 pm to Che Boludo
Conecuh is some pretty decent stuff. I’ll through that in a crawfish boil.
Posted on 9/18/21 at 3:11 pm to choupic
I’m not knocking what you call it. Just telling you what green means in the meat industry. It refers to weight and always means the original meat weight. Once you add seasoning, it’s not green. Unless…you process it so it loses the weight added.
As in the case with bacon. Bacon must be green weight. Meaning, you take a pork belly and cure it and inject it with a solution. Then you smoke it. The weight after smoking has to be back to the original weight before the solution is added, the green weight.
As in the case with bacon. Bacon must be green weight. Meaning, you take a pork belly and cure it and inject it with a solution. Then you smoke it. The weight after smoking has to be back to the original weight before the solution is added, the green weight.
Posted on 9/18/21 at 3:14 pm to Che Boludo
Conecuh Cajun sausage? Cajun doesn’t come from Alabama. Way too many Louisiana companies for me to promote an Alabama sausage.
Posted on 9/18/21 at 3:18 pm to SixthAndBarone
No worries bro. Thanks for the info. I’m always willing to listen and learn from people.
Posted on 9/18/21 at 3:57 pm to SixthAndBarone
quote:
Way too many Louisiana companies for me to promote an Alabama sausage.
Your loss. Their hickory smoked version is tasty as well.
Posted on 9/18/21 at 4:17 pm to choupic
My go to is any of Tramonte's sausages. Really like the jalapeño with cheese.
Posted on 9/18/21 at 4:35 pm to choupic
Bourgeois‘ fresh garlic sausage
Posted on 9/18/21 at 4:36 pm to choupic
Smoked. And the best is whatever you like. My preference is a nice venison sausage from a deer i shot or even better, one of my kids shot. We prefer a 50/50 mix with some garlic made south central texas German style.
Username checks out.
Username checks out.
Posted on 9/18/21 at 4:38 pm to Pledge
Posted on 9/18/21 at 7:02 pm to bengalman
I like rabideauxs and cajun traditions. Richards and savoies have went to shite.
Posted on 9/18/21 at 7:35 pm to choupic
NuNu's pork and Steen's syrup
Nunu's pork and strawberry
Nunu's chicken jalepeno
Anything Nunu's
Nunu's pork and strawberry
Nunu's chicken jalepeno
Anything Nunu's
Posted on 9/18/21 at 7:44 pm to Crescent Connection
Piggly Wiggly in Church Point, green/ fresh sausage
Posted on 9/18/21 at 8:16 pm to Crescent Connection
quote:
Crescent Connection
NuNu's pork and Steen's syrup
All Day, that stuff is legit crack
Posted on 9/18/21 at 8:19 pm to BBallvince15
Rouses fresh green onion is solid.
Posted on 9/19/21 at 4:01 am to choupic
Jalapeño cane syrup from riverside in plaquemine.
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