Found online. 1lb. breakfast sausage. 1 cup cheddar. 8oz. cream cheese, softened. 1 can Rotel, drained. 1 1/2 cups baking mix. 1tsp. garlic powder, 1/2tsp. smoked paprika, 1/2tsp. black pepper. 375 oven, 18-22 min. Using Red Lobster biscuit mix for the first time.
Cream cheese was too soft. Left it sitting on the stove, so they were wet when I rolled them, but they firmed up again in the fridge.
A unique gumbo. The chicken was cooked with Rotel tomato, and tomato in gumbo is just not done, but I dumped everything in to preserve the flavor. Andouille sausage. I can make a dark roux in 12 min. now, but 10 min. or less takes nerves of steel.
https://thegoldenhornblog.blogspot.com/2020/12/chicken-and-sausage-gumbo.html
1 lb. Jimmy Dean sausage (Hot), 12 oz. grated cheese, 2 cups Bisquick, red pepper flakes. 375 oven 15-18 minutes.
File' gumbo. Add parsley last ten minutes and file' powder when off the heat.
https://thegoldenhornblog.blogspot.com/2020/12/chicken-and-sausage-gumbo.html
Crawfish. Now all I have to do is roll up the sausage balls and bake them and make rice. 1 lb. Hot Jimmy Dean sausage, grated sharp cheddar cheese (8-12 oz.), 2 cups Bisquick, red pepper flakes. Mix well, roll into small balls and bake 375 15-18 minutes.
https://thegoldenhornblog.blogspot.com/2020/01/crawfish-etouffee.html
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Refining Chicken Pepperoni. 6 chicken thighs, 4 links Italian sausage, 20 banana peppers, 8 tabasco peppers, 2 cans diced tomato, 1 onion, 2 cloves garlic, red wine. 375 oven 40-45 minutes.
https://thegoldenhornblog.blogspot.com/2020/01/chicken-pepperoni.html
Good stuff at the Boudin Link site.People traveling through small towns in Southwest La./Acadiana will bring a large ice chest to stock up on boudin and sausage in the little Cajun meat markets. Gas station food in that area may be very good with a good deli in back.#Louisiana #Food https://t.co/AYsC2HIRZv pic.twitter.com/bTQW5VD4yc
— billyglenn (@billyglenn2000) November 12, 2022
Boudin Link site is beauty with links/ratings all shops on Boudin Trail in Acadiana and beyond. Krotz Springs, Port Barre, Ville Platte, etc. Port Barre has a place famous for jalapeno cheese bread. Others have stuffed bread with hot sausage which I love. Many other Cajun treats
— billyglenn (@billyglenn2000) November 12, 2022
Mini-poboys. Little rolls came from Albertsons. Sausage I had in the freezer.
https://en.wikipedia.org/wiki/Sausage_sandwich
https://www.thrillist.com/eat/new-orleans/9-new-orleans-chefs-favorite-po-boys
https://nola.eater.com/maps/essential-new-orleans-po-boys
Finally. Started at the crack of dawn. Did all the prep work last night. Chicken and andouille sausage (Richard's) gumbo. Black and white Dark Shadows playing on Tubi.
https://thegoldenhornblog.blogspot.com/2020/12/chicken-and-sausage-gumbo.html
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With red wine and Italian sausages. Used up most of the Covid canned tomatoes and all the meat in the freezer. Four cans diced tomato, four cans tomato sauce. Four big links sausage. 2 lbs. ground pork. One big onion, three stalks celery, three cloves garlic. One little bottle Sutter Home wine. Red pepper flakes, bay leaf, oregano, basil, thyme. Dash of cayenne. Tomato paste out of tube and anchovy paste. Large squirt of each. When you cook down the vegetables with all the seasonings, and add the diced tomato, you add vodka and half the red wine, and cook that down for 10-15 minutes. I used 3 tablespoons vodka but that was a lot of sauce. Then you add all the meat, all the cans of tomato sauce, tomato paste, anchovy paste, and simmer for two hours. Freezes well.
https://thegoldenhornblog.blogspot.com/2021/02/tomato-sauce.html
A man gradually transforms from a person wearing a sandwich sign and standing beside a barrel into a sausage sandwich next to a jar of German mustard.
1885 Sept. 16 [publication date]
Cheers season three, ep. 22. Cheerio, Cheers. Final appearance of Nicholas Colasanto as Coach.
https://www.imdb.com/title/tt0788353/
Frasier: I knew I should have waited for a better moment. Diane, I have been chosen to be this year's visiting scholar at the University of Bologna.
Diane: Oh, Frasier, that's wonderful.
Coach: The University of Bologna? I can't believe they need a university for a thing like that. I know it's a complicated meat, but...
Diane: Uh, Coach. Coach, the University of Bologna is the oldest university in the world. It has what is arguably the finest school of psychology in Europe.
Frasier: Now inarguably the finest.
Coach: Who's the dean, Oscar Mayer? [laughs]
Cliff: Yeah, well, I hear sausage jokes are making a comeback.
Better with beer. Normally you would do this sandwich with peppers and onions. As in the links below. This was Cajun sausage I had in the freezer. Poached it for ten minutes first, then browned it, added the onions, covered with a splash of water until cooked through. I'm letting the sausages sit with the onions for a while in the fridge so the sandwich will be constructed later with Creole mustard. No proper rolls either. You could also poach the sausages in beer and/or cook everything covered with a little beer.
https://www.bonappetit.com/recipe/sausage-peppers-and-onions-subs
https://www.foodnetwork.com/recipes/rachael-ray/sausage-pepper-and-onion-hoagies-recipe-1941240
https://somethingaboutsandwiches.com/sausage-sandwich/
One thing in the freezer I needed to use was a package of smoked sausage. I had charcoal so I did that on the grill with the two remaining hot dogs. Late night sausage sandwich with Creole mustard. Very hungry. I would sometimes grill an onion with the sausages. That is good together. I did bratwurst before cooked in beer, onions, cabbage, and bacon. Then on the grill.
https://en.wikipedia.org/wiki/Sausage_sandwich
https://www.emerils.com/122003/smothered-andouille-poboy
https://nola.eater.com/maps/essential-new-orleans-po-boys/hot-sausage-at-genes-poboys-and-daiquiris
https://www.thrillist.com/eat/new-orleans/9-new-orleans-chefs-favorite-po-boys
