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Much like the monty python hovercraft, our freezer is filling up with sausage. A lot of it was gifts. Some was "I wonder if this will be any good?"and some was "oops, was that sweet or hot I was supposed to get?" J does not love sausage. Nor, particularly, does she love the things that sausage often goes into, such as lentil soup. C loves breakfast sausage, both links and patties, but the rest eh.

So does anyone have an idea what to do with a bunch of boudin, andouille, blah blah blah without producing lots of anonymous containers that will also end up occupying the freezer indefinitely?



( 6 comments — Leave a comment )
Sep. 12th, 2008 06:11 pm (UTC)
red beans and rice

small red beans [specifically called small red beans]
sausage [boudin/andouille will be perfect]

youo can make this without the sausage and put a little tabasco for spiciness if your companions would like it but just don't like sausage

cook the bacon, celery and onion until the bacon is crisp and the veggies are tender, then put in the beans and cook until the flavors blend, if your companions don't like the dish then you can just put the sausage in any time depending on how much you want all the flavors blended into the beans.

Serve over your favorite rice.

The small red beans are especially creamy and make this dish wonderful.
Sep. 12th, 2008 10:10 pm (UTC)
When everything in my freezer thawed this summer (don't ask) we took all of the sausage (and everything else), grilled it, and fed it to either the chickens (non-fish) or the fox (fish).

Not that I think that's an option in your case.

As I recall, andouille sausage is delicious. But I might be misremembering. I actually don't much like sausage either, and so avoid even those that I had once and thought tasty, just in case I got it wrong and that was one of the ones I disliked. And now I live with two vegetarians, so hey.
Sep. 12th, 2008 10:56 pm (UTC)
I like sausage in potato soup. Also in omelets or frittatas. I make black beans with sausage sometimes, which I'd serve with rice. I think you could use andouille instead of hot italian sausage in a red sauce for pasta--either whole or crumbled up. If that's too spicy, maybe 1/3 andouille to 2/3 mild italian sausage? I also like good andouille plain, with spicy mustard and white rice. (Why yes, I do like me some sausage. *grin* But no head cheese, or blood sausage.)
Sep. 13th, 2008 01:27 am (UTC)
Sounds as if I should just make a disciplined effort to eat the damn stuff. J loves red beans and rice, but not really with enough sausage to make a dent. (That's the thing: most good recipes for stuff with sausage end up generating leftovers, which go in the freezer, lather, rinse, repeat.) But I can do potato soup and rice with sausage and pasta with sausage and so forth...
Sep. 13th, 2008 05:22 am (UTC)
Sep. 14th, 2008 04:51 am (UTC)
Mmmmmmm. Lasagna. All that baked cheesy goodness, with all those extra things in there that are so delicious. I'd even like sausage if it were in lasagna.

Hm. Lasagna is not part of the current diet. I wonder if I can create something that works for the diet but tastes just as good?
( 6 comments — Leave a comment )