Every so often we get together with friends for a casual evening with
a potluck dinner. The non-cooking friends bring a bag of salad, or
sometimes donate foods they think I can use the next time.

I've been given several pounds of BBQ sausages to serve up at these
dinners. It has a rather distinctive strong vinegar BBQ flavor. I've
already used some of it to make jambalaya, mixed with chicken, rice
and vegetables it toned it down somewhat and everyone seemed to like
it.

Now I'm looking for additional ideas for this sausage. It's in
casings, but that can be removed. It's raw, not smoked. The flavor is
pretty strong, so it's not the kind of thing I'd put in a quiche, or
serve straight up in a bun.

Does anybody have ideas or recipes that would work well with this kind
of sausage?


Dawn

"Dawn" wrote :

Does anybody have ideas or recipes that would work well with this kind
of sausage?


15 bean soup. Get a bag of the generic mix in the bean section, with
Cajun seasoning or add your own. Fry up the sausage but leave the
casing on. When it is done, cut it in bite-sized chunks and add it to
the soup about halfway through cooking, with some finely diced carrots,
and some finely diced onions, maybe some green pepper. I also like
a bit of tomato for tang and color--I use my favorite salsa, but you
can use any sort of tomato product, diced, whole, canned, even
just juice if that is all you have around. A squirt of ketchup is even
okay in a pinch, but salsa is better.

l, not -l wrote:


On 18-Feb-2008, Dawn wrote:

I've been given several pounds of BBQ sausages to serve up at these
dinners. It has a rather distinctive strong vinegar BBQ flavor. I've
already used some of it to make jambalaya, mixed with chicken, rice
and vegetables it toned it down somewhat and everyone seemed to like
it.

Mexican chorizo (not the smoked, cured Spanish chorizo) has a strong vinegar
element, perhaps that is what this sausage is or at least how it could be
used. Take a look online for Mexican recipes with chorizo as an ingredient;
for example, bean (black or pinto) and chorizo burritos, Chorizo con Huevos
(eggs), chicken and chorizo soup or stew.

Comí chorizo con huevos en Sabado. ¡Bueno!


--
Blinky T. "a long time since high school Spanish" Shark
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Feb 18, 4:37 pm, Blinky the Shark wrote:
l, not -l wrote:

Mexican chorizo (not the smoked, cured Spanish chorizo) has a strong vinegar
element, perhaps that is what this sausage is or at least how it could be
used. Take a look online for Mexican recipes with chorizo as an ingredient;
for example, bean (black or pinto) and chorizo burritos, Chorizo con Huevos
(eggs), chicken and chorizo soup or stew.

Comí chorizo con huevos en Sabado. ¡Bueno!


Thanks for the suggestions. This gives me a couple of ideas to try.


Dawn

: Every so often we get together with friends for a casual evening with
: a potluck dinner. The non-cooking friends bring a bag of salad, or
: sometimes donate foods they think I can use the next time.

: I've been given several pounds of BBQ sausages to serve up at these
: dinners. It has a rather distinctive strong vinegar BBQ flavor. I've
: already used some of it to make jambalaya, mixed with chicken, rice
: and vegetables it toned it down somewhat and everyone seemed to like
: it.

: Now I'm looking for additional ideas for this sausage. It's in
: casings, but that can be removed. It's raw, not smoked. The flavor is
: pretty strong, so it's not the kind of thing I'd put in a quiche, or
: serve straight up in a bun.

: Does anybody have ideas or recipes that would work well with this kind
: of sausage?


: Dawn

If it's raw and not smoked, then it certainly is NOT BBQ!!!! Barbecue
is what you end up with after slow-smoking seasoned meat. If it has
a vinegar flavor then it's probably chorizo.

: Every so often we get together with friends for a casual evening with
: a potluck dinner. The non-cooking friends bring a bag of salad, or
: sometimes donate foods they think I can use the next time.

: I've been given several pounds of BBQ sausages to serve up at these
: dinners. It has a rather distinctive strong vinegar BBQ flavor. I've
: already used some of it to make jambalaya, mixed with chicken, rice
: and vegetables it toned it down somewhat and everyone seemed to like
: it.

: Now I'm looking for additional ideas for this sausage. It's in
: casings, but that can be removed. It's raw, not smoked. The flavor is
: pretty strong, so it's not the kind of thing I'd put in a quiche, or
: serve straight up in a bun.

: Does anybody have ideas or recipes that would work well with this kind
: of sausage?


: Dawn

The black eyed pea dish "hopping john" is traditionally made with ham
hocks but i often make it with spicy sausages.
--
JL

"Joseph Littleshoes" wrote
The black eyed pea dish "hopping john" is traditionally made with ham
hocks but i often make it with spicy sausages.
--

I make this every year with fresh, not dried or frozen, black-eyed
peas, and crisp bacon, which I broil in the oven. I have had it with
ham and did not like it nearly as much.

Per sausages, I am making up a large pot of 15-bean soup next
week, with hot Italian sausage. It's such nice winter food.

cybercat wrote:

"Joseph Littleshoes" wrote

The black eyed pea dish "hopping john" is traditionally made with ham
hocks but i often make it with spicy sausages.
--


I make this every year with fresh, not dried or frozen, black-eyed
peas,

I use the dried, never knew "fresh" were available.
--
JL

"Joseph Littleshoes" wrote in message
...
cybercat wrote:

"Joseph Littleshoes" wrote

The black eyed pea dish "hopping john" is traditionally made with ham
hocks but i often make it with spicy sausages.
--


I make this every year with fresh, not dried or frozen, black-eyed
peas,

I use the dried, never knew "fresh" were available.
--

They're not terribly different, but I like the fresh a little better,
because they cook in less time and are even more velvety than
dried black eyed peas. They are my second favorite bean,
black beans being the first.

I first used the fresh because the recipe called for them. The fresh
ones are hard to find, and they tend to run about $3 a pound, 3
times that of dried. Considering the quality and the cost, I don't
think the fresh ones make enough of a difference to warrant the
cost.

I make a large amount and take them around to local family and friends
on New Year's day, with collards and corn bread, for good luck and
a prosperous new year.