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Making the most with what I've got?
I've finished making the breakfast sausage.. I found a jimmy dean's seasoning copy on here and mom said that she liked JD's so I figured I'd go with that. Mixed up 6#, took out 2# to give to a friend, then added 1# extra fat to mom's . Tasso is done now, I put it on the smoker FAR too late at... -
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Making the most with what I've got?
Good morning y'all. I've been slowly but surely going through all the meat we processed last week. Prior to deboning, here's what we had Fat: 16 pounds, 10.2 ounces Spine: 27 pounds, 8.45 ounces Back legs: 16 pounds, 4.25 ounces Front legs: 8 pounds, 12.35 ounces Organ: 9 pounds, 9 ounces... -
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Looking for a recipe for smoked sausage that tastes like Savoie's. Tasso also, and Boudin..
That is the recipe I will be following this time around for Tasso. I appreciate the seafood boudin, I may try one day but not this time because Hubby doesn't like seafood (How can a deep South southerner NOT like seafood??!). I'll check out the other one. Thank you, I'll check those out. -
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Looking for a recipe for smoked sausage that tastes like Savoie's. Tasso also, and Boudin..
Of the brands I can find in the store, Savoie's is by far the best. That may not be a high standard, but it's something I can tolerate and I'm not a huge fan of sausage. I'm hoping y'all can suggest a recipe that has a similar flavor. Last batch I made was far too spicy, I followed a recipe from...
