Green Onion Fresh Sausage
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John Folse most certainly knows what he’s talking about. That book is fantastic, but here’s the recipe he put on his website: http://www.jfolse.com/recipes/meats/pork25.htm
TexLaw well I guess I should have dug deeper!
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Chef Out curiosity do you have “Mammie’s Feeding the Flock: A Collection of Family Recipes” by Helen Allison. I heard about it several years back from a customer, he said its the only cookbook anyone needs. It’s by no means an easy book to find, as they are no longer in print.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Folse most certainly knows what he’s talking about. That book is fantastic, but here’s the recipe he put on his website: http://www.jfolse.com/recipes/meats/pork25.htm
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I just ran it threw Duck Duck and found a ton of recipes. Have a look here: Green Onion Sausage
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Chef Out curiosity do you have “Mammie’s Feeding the Flock: A Collection of Family Recipes” by Helen Allison. I heard about it several years back from a customer, he said its the only cookbook anyone needs. It’s by no means an easy book to find, as they are no longer in print.
Tex_77 I don’s have Mammie’s Feeding the Flock: A Collection of Family Recipes. Ill have to look into it. My go to for Louisiana cooking is The New Orleans Cookbook by Richard Collin and Rima Collin. It is the only cookbook that I know of that if you just follow the recipe it comes out perfect. No modification necessary to make good food. I’ve given many away for gifts over the years
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I just ran it threw Duck Duck and found a ton of recipes. Have a look here: Green Onion Sausage
@Fat-Bob thanks got a great place to start now. I’ll make a batch this weekend.
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Only problem is there are soooo many to chose from. lol
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TexLaw The ingredient proportions in that recipe seem extreme for such a small amount of meat. I tend to season heavy so of course I can’t wait to try it!
Joe Hell I’ve never made the stuff, myself, so I can’t comment directly on the recipe. However, I’ve had it many, many times. Yes, it does sound pretty strong, but it also makes sense.
Yeah, I also want to try it!
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Joe Hell I’ve never made the stuff, myself, so I can’t comment directly on the recipe. However, I’ve had it many, many times. Yes, it does sound pretty strong, but it also makes sense.
Yeah, I also want to try it!
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TexLaw I just picked up the ingredients from the store so I’ll make a batch this afternoon. I’ll let you know how it goes!
Joe Hell I look forward to hearing how it goes! We were kicking around the idea of doing some on Saturday.
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TexLaw I just picked up the ingredients from the store so I’ll make a batch this afternoon. I’ll let you know how it goes!
Joe Hell I’m looking forward to hearing from you as well. Since you’re doing this tonight, I’ll wait to hear before I start my batch.
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Chef Out curiosity do you have “Mammie’s Feeding the Flock: A Collection of Family Recipes” by Helen Allison. I heard about it several years back from a customer, he said its the only cookbook anyone needs. It’s by no means an easy book to find, as they are no longer in print.
Tex_77 can’t find a trace of Mammie’s Feeding the Flock: A Collection of Family Recipes or her other 2 cookbooks. this will be a rare find indeed. have searches out for it.
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Tex_77 can’t find a trace of Mammie’s Feeding the Flock: A Collection of Family Recipes or her other 2 cookbooks. this will be a rare find indeed. have searches out for it.
Chef I hear they are extremely difficult to find. The only place i know that have copies are two Universities with Baylor being one of them.
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Joe Hell I’m looking forward to hearing from you as well. Since you’re doing this tonight, I’ll wait to hear before I start my batch.
Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
Better Living Through BBQ!
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Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
Joe Hell Thank you so much. I’ll be doing a batch tomorrow. What would you change for the next batch? Also, love the form to keep track of things.
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Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
Joe Hell Thanks Joe but, I don’t think that’s enough to give us all a bite.
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Joe Hell Thank you so much. I’ll be doing a batch tomorrow. What would you change for the next batch? Also, love the form to keep track of things.
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Chef the only thing I might change is to add a bit of crushed red pepper…these were spicy but I like hot. Perhaps 10-20 grams. Overall I’d say this is a pretty solid recipe though.
Joe Hell thanks again. I’ll be starting this first thing tomorrow - with the added heat, I live it hot as well.
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Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
Joe Hell Thanks a bunch!
I’m not going to make those after all (just different plans), but I will make them soon. It might be next on my list, in fact. When I do, I’ll weigh the veggies just to get some idea of scalability.
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