(chopped large and rinsed)
same size salty bacon (thick)
1 link andouille sausage
Bacon grease
1 tsp creole seasoning
Pinch of allspice
Salt and pepper to taste
Cube the salt meat and boil for about 5 minutes. Save the liquid. Cut the sausage in 3/4 slices. (If not using salt meat fry thick fatty bacon) If the bacon has not rendered @ least 2 tbs of fat fry more bacon. Save the liquid. Cut the sausage in 3/4 slices.
In a pot with use the bacon grease to begin to browning the onions. When
This is where you make a decision. Cabbage al dente or, smothered to baby food? Choosing your preference. Some people baby food w/pot liquor, I on the other hand, like al dente w/ pot liquor.
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