Recent content by David Payne

Try adding some cayenne pepper to ya marinade.

I have no clue about Wild Rice Sausage. I live in Alabama. While discussing sausage with some folks, Wild Rice Sausage came up. I tried to find a recipe and this is undoubtedly a well kept secret. I was hoping for help from maybe folks in the area that have eaten it or actually have made it. It...

Does anyone have a recipe for Minnesota Wild Rice Sausage? I have heard it mentioned a few times but see no such recipes. I wonder if it is similar to Boudin in Louisiana? I am not talking about wild rice and sausage recipes. Any help or comments are appreciated.

Ya did good Mike ....... Thank you .....

Hell, when I am giving it away as gifts or whatever, I do it in 1/2 pint, pint and quart mason jars. It is according to how much ya love me, is what ya git.

I'll have to check with my friend and see if she has some lemons left to give away. I want to try this blend thang and if it costs be a couple dollars, it will not be a loss. I know a few alcohol suckers that will drink anythang. I'll let ya'll know if it happens.

What would it be like to throw 10 or 15 grapefruits in a blender and then add them to the liquor solution and strain later? Zest, seeds, pulp and all else that is in a grapefruit? Or other fruits even.

Okay, ya'll got me adjusted now. It is good stuff.

Instead of the 5 cinnamon sticks, what would be the equivalent of cinnamon powder? Would this work? When I made my first batch, the cinnamon sticks did not disolve totally. I started another batch the other day and the cinnamon stick debris bothers me ...... lol

Butterfly ya sausage and put some extra granulated garlic in it. Reheat low and slow to knock out some extra grease and get the texture to your liking. As it heats/cooks, taste test until ya like the results. If garlic is not for ya, add creole seasoning, crank it up a notch or three.

Does the brown sugar make it sweet or is it neutralized with the vinegar? This looks good but I am not into sweet BBQ.

I like to make a roux with it for any recipe that needs a roux base. It is good for any frying at low temps. At high temps it will burn. I keep a container in the freezer at all times with leftover bacon grease. I never throw out this good stuff.

Here's one you might try. Crawfish Boil 40lbs live craw fish 5 lbs red potatoes cut in half 5lbs yellow onions cut in half 10 lemons cut in half 5 whole garlic 2 box salt 4 bags crab boil (the stuf wit all dem little seeds in sack) One 8 oz. bottle of kayan pepper One 12oz bottle liquid...

Here's one we like. I like it without the sugars and lots of family like the original, up to you. Mustard Sauce 1 cup mustard 1/2 cup sugar 1/2 cup cider vinegar 1/4 cup brown sugar, light 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon cayenne pepper 1...

+That choice of beer sounds unamerican. Whatever happened to miller and budweiser?