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re: Suggestions for seasoning meats for red beans.
Posted on 11/16/18 at 8:47 am to Rohan Gravy
Posted on 11/16/18 at 8:47 am to Rohan Gravy
I use a smoked ham hock or two. I added some Country Pleasin Green Onion sausage the other day and it was surprisingly good. Stripped the casing off, sliced and lightly browned before adding. The sausage was very tender and flavorful.
1
Posted on 11/16/18 at 8:55 am to convertedtiger
leftover honey baked ham bone is my favorite, with good sausage
Posted on 11/16/18 at 9:19 am to Gris Gris
quote:
Rabideauxs Smoked Andouille . . .
I like the texture, but it doesn’t have enough smoke for my taste.
Sarcasm?
Every batch I've ever tried has a great, robust smoke flavor to it. If someone doesn't like it, it won't be because it doesn't have enough smoke flavor.
Posted on 11/16/18 at 10:05 am to DaBeerz
quote:
leftover honey baked ham bone is my favorite, with good sausage
We do the same when we have one. I used my last bone the other day. Makes for a good pot of beans.
Posted on 11/16/18 at 10:59 am to AlwysATgr
quote:
Sarcasm?
No.
quote:
Every batch I've ever tried has a great, robust smoke flavor to it. If someone doesn't like it, it won't be because it doesn't have enough smoke flavor.
I bought several packages 2 weeks ago and we all noticed it was lacking in the smoke aspect. Perhaps I got a lighter batch. It certainly wasn't robust in smoke flavor.
ETA: I didn't buy the andouille, though. I bought the smoked pork sausage.
This post was edited on 11/16/18 at 11:01 am
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