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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..
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...
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