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Variety of Sausage Flavours

Discussion in 'The Smokehouse' started by Grizzly Adam, Jun 10, 2015.

  1. Grizzly Adam

    Grizzly Adam Guest

    We are making rabbit sausage tonight, can anyone think of any standard variations on the basic sausage we could try?
     
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  2. Eric VW

    Eric VW Moderator

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    What's in yer standard basic rabbit sausage, in terms of spices?
     
  3. Grizzly Adam

    Grizzly Adam Guest

    Fareway sausage seasoning. Ended up making mild and Italian.
     
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  4. Eric VW

    Eric VW Moderator

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    Mmmmmm, sounds tasty...
    How about a soppressata? That's some fantastic sausage there:drool:
    Used to sample some of my NY Italian buddy's, hanging in the rafters, mold covered and all!
     
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  5. lukem

    lukem

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    How about some andouille or boudin sausage? Maybe some chorizo?
     
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  6. jeff_t

    jeff_t

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    Love boudin blanc. I like the Cajun style, but I've made a really kick @ss French version with quatre épices and lots of onion.
     
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  7. basod

    basod

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    Two different sausage distributors here Connecuh - has several tasty varieties
    The other one is Louisiana crawfish sausage - some kind of good, they have an alligator version which is so-so, and their spicy chicken is the bomb.

    Rabbit sausage sounds like an intriguing twist Grizzly Adam
     
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  8. Grizzly Adam

    Grizzly Adam Guest

    It's a good way to mix things up!
     
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  9. Eric VW

    Eric VW Moderator

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    Rabbit and chorizo? Or do you mean take the salivatory glands from the rabbits, as they take them from pigs for chorizo?
    Tasty, but nasty to think about eating some pig spit glands....
     
  10. CNE deer

    CNE deer

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    Just had some fresh sausage , spinach garlic and cheese......................awesome

    JIM
     
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  11. Eric VW

    Eric VW Moderator

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    I don't see it, Jim... Did you forget to take a picture before gobbling it up?!:rofl: :lol:
     
  12. CNE deer

    CNE deer

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    YUP:emb:
     
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