What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
Mon Mar 30, 2020 7:07 pm
Not sure if you still hang out here. I talked gumbo and sauce piquante with you years ago. Anyway to make a long story short I was with the wife on one of our every 3 month trips to Baton Rouge last month. While we were down there her uncle took me to his camp and for lunch he fried up some sausage he had made from his last deer. Smoked sausage type. There were two varieties, steens syrup and pepper jack, and a pineapple jalapeño. I asked him where he had it done, and he replied Romero’s. He offered to drive me over to grab some but we were at the start of this corona mess and I figured I best scoot north back to Missouri. Long story short, the sausage was divine. I’ve never had anything like it. And I need to learn to make it. I guess I could go down there to have it made but I really don’t wanna start toting deer from Missouri to Baton Rouge.
I know it’s a loooonnnnggggggg shot, there’s a ton of people on here from Louisiana. I don’t even know what part of the boot you call home. But from talking to you I can tell you know Louisiana and you know food. I wondered if you had ever even heard of it and if you knew of a recipe for one or both of the sausages.
Tue Mar 31, 2020 4:30 am
You can double up by shooting him a PM if not already. As much as we all tell him to go away, he doesn't.
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