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Nadine, I make mine exactly like Becky, except (more)

Misc.

I don't like gizzards or liver, so I use 3/4 lb of ground beef and 3/4 lb of Hot Sausage, brown it, pour grease off, then add stock and continue as Becky did.

I use a hot sausage that is common to New Orleans, when I can get it. I lived there for 20 years, but am now in the northern half of the state. I have tried the spicy hot sausage from traditional breakfast sausage makers, and I don't like it very much. You might try something like Chorizo, chopped up and fried, or some other type of lean, spicy, hot sausage. I am not sure what makes the hot sausage that is commonly sold in New Orleans special, it was always so easily available when I lived there, that I never bothered to try and find out what makes it special. I would assume the seasonings would be onions, garlic, bell pepper and cayenne pepper, but to what porportions, I have no idea. I know, I know, I'm really helping a lot! Sorry...



MsgID: 082238
Shared by: Roz/La.
In reply to: Theresa, Becky and Rox -
Board: What's For Dinner? at Recipelink.com
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