Luckily, there are ways to fix the problem without having to call a repairman. Serve sliced, over rice. Grind all meat through the 3/8 - 1/2 (10 - 12 mm) plate. time and time again in different presentations on the Creole table. The sausage may then be frozen. Both are great options, but they each have their pros and cons. Ive always wanted to make homemade sausage but could you just send some my way? After that, they can drop all they want! The recipe comes from the Times-Picayune Creole Cookbook from 1904. Linguia uses the small intestine while chourio uses the large intestine. When it comes time to mix your meat add the ice cold water (or beer) and all of the above mentioned seasonings (along with the minced garlic, parsley, and green onions) to the meat and mix till it becomes very tacky. Email your order to: sales@creolecountry.com *Music on this page nicholas, the link for the homemade chourio is in the recipe, but here is again. South of I-10, marsh Cajuns specialize in shrimp, crabs, oysters and crawfish. Chaurice is a spicy pork sausage used extensively in Creole cooking. through the meat. Could this be hot smoked until internal temp is 150 or so? Sort of how you do Andouille. Smoked Boudin. 1/2 tsp Cayenne Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. I dont know for sure what they meant when they required red pepper (later referred to as pimento). This unique hot sausage is now available at all Dat Dog locations. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. COMMENT: Chorizo was also used to flavor Chaurice is common in the Portuguese communities in New England, but isnt well known on the West Coast, as linguica is. Hogshead Cheese. (I have no idea how long it would take the nitrates to convert to safe amounts of nitrites), Cure #2 needs at least 31 days for the nitrates to convert into nitrites, then nitric oxide gas. Chaurice is one of those sausage that can be eaten by itself or added to a dish and although this sausage works great with bean dishes you will find it in some of the best Gumbos, Jambalayas, Creoles, Crawfish boils, and stuffings that New Orleans has to offer. This is by far the best sausage Ive ever tasted in my life- and by much farther the best Ive ever made. Slightly spicier than Spanish chorizo, require a lesser amount to replace chorizo. Let your sausages rest in the refrigerator overnight to develop it's flavor, Enjoy your chaurice by itself or add it to your favorite dish. Excellent!!! Refrigerate or freeze for longer storage. 36 oz. If you make a purchase, we may make a small commission. In addition to being eaten alone, chorizo is often added to stews, soups, beans, eggs, salads, sandwiches, and other dishes. I always thought this stuff was too hard to do. Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. . Enjoy the video and the recipe. Any butcher worth his salt has a pan of cracklins sitting right next to the cash register. We put both in some dishes, like kale soup. attachment on your meat grinder to stuff into casings. Some versions are hotter than others. Andouille sausage comes in many different flavors such as garlic, hot pepper, and even bacon. Its a winner!! I didnt smoke mine though. Add remaining ingredients (except rice) and toss well to combine. Hey Eric, If I left the cure out for a fresh sausage would this be what they call a Green Onion Sausage or is that something different? . If you grab a small handful it will stick to your hand if you hold your hand upside down. Thanks so much for sharing. My sausage is suffering from an identity crisis, and it irks me. . 1 Tbsp Kosher Salt Attach it below. Andouille sausage is very popular among people who love spicy food. 1 small red bell pepper, seeded, julienned. I probably wont ever make my own sausage, at least not as long as I have a full time job as well as trying to write a blog. Cumin seeds are often confused with cumin powder. To cook, place in a large heavy skillet or saute pan with about 1/4 inch cold water. As with most Cajun food the Chaurice Sausage is packed with flavor. If so, then you probably know how inconvenient it can be. I find braising or poaching is the best way to reheat cooked sausage, but grilling, roasting and pan frying also works well. Measure and combine all spices, along with the bay, oregano and thyme in a container and stir to combine. Kelcie, its both a local Portuguese-American pronunciation and something called clipping. Its similar to how we drop the final G when we say goin' or hopin' when speaking quickly. 3 Ways To Fix Maytag Refrigerator Reset After Power Outage, The Difference Between Instant Pot and Pressure Cooker, 3 Ways To Fix Ninja Air Fryer Screen Went Black, How To Remove Seeds From Tomatoes To Make Sauce? Other questions:subscriberservices@theadvocate.com. Smoked duck. I lived in New Bedford for a few years and I have a couple of friends who are of Portuguese descent. The recipe I used didnt call for cumin or paprika, although I wish it did. The sausage held sway at every meal. Want to buy meat at the source? We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. Stuff 1/2 of the mixture into 1 1/2-inch . Roll balls in flour, then beaten egg, then bread crumbs. Join our mailing list to find about everything from deals in our caf to family recipes from the Vaucresson family kitchen. Chorizo is a type of sausage that originated in Spain. In fact, the small dosage strongly implies that the intention was to use a powdered ingredient. I like to make a decent sized batch which I portion into vacuum sealed packages and freeze. The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. I made this sausage last night. The only allergen in this recipe is celery. It is related to the Spanish chorizo which is commonly used in paella, the forefather of our own jambalaya. This will also add moisture I grew up eating both Gaspars linguica and chourico. Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. I am a La. Failing that, any smoked or air-dried sausage will do and, in a pinch, you can certainly use kielbasa. Cook for 8 hours. Drain, reserving broth. the forefather of our own jambalaya. Add the Chaurice sausage, and, using a wooden spoon, break up the sausage into bite-sized chunks. On the other hand, Andouille is a French sausage thats spiced with fennel seeds. OK, Pasteis de Nata, too. This is because the, Read More 3 Ways To Fix Maytag Refrigerator Reset After Power OutageContinue, Instant Pot vs pressure cooker Which is better? Once ground, you can form sausage into patties, or logs, or stuff mixture into prepared 32-35 mm hog casings, or casings of your choice. If you did not add the pink salt, your only smoking option is to smoke/cook at 225 degrees F or above (with no drying period) until the sausage has reached an internal temperature of 150 degrees F. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America, *Conditions apply to free shipping promotion, 1 Medium Yellow Onions, Coarsely Chopped (about 7-9 ounces), 1/4 cup New Mexico Chile Powder; aka Anaheim or (Paprika), 1/2 Cup Fresh Broad leaf Parsley, chopped (about 1 ounce), 1 1/4 tsp Pink salt (optional, but must be added if you plan to smoke the sausage). It is also a great pizza topping. 3/4 teaspoon allspice powder. 1 Tbsp Fresh Thyme Leaves, Chopped Mix meat with all ingredients, including water. Apparently, Bill Clinton had some of Lopess chorizo at a fundraiser in 1996, and from then on he ordered 50 to 60 pounds a month, used to impress world leaders. Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. His son, Jacob Ludwig, continued the sausage operation and taught his own sons, Frank and Dan Rudy. It was a favorite in Louisiana dating back to the 19th century, and its believed to have come to Louisiana with the Spanish. cherry tomatoes, bay leaf, sweet onion, red chili flakes, sea salt and 8 more. It is usually made from pork but sometimes beef or lamb is used. Gently boil, uncovered, 1 hour and 30 minutes, until meat is very tender. Clams with Portuguese sausage, garlic, and cilantro is a beloved and ubiquitous dish throughout all of Portugal. But maybe thats just a local thing. LAFAYETTE -- Interstate 10 marks the great divide in Cajun country. Andouille sausage is usually served with gumbo or jambalaya. Frenchy's Creole Hot Sausages have a kick of heat and are loaded with a special blend of spices and herbs. The legendary Leah Chase of Dookie Chase swears by a good quality Chaurice in her Creole Gumbo. 1 tsp Cumin Shape about 2 tablespoons of mixture at a time into balls. For these chourio and potato balls (bolinhas de chourio com batata), sauteed Portuguese sausage, onions, and mashed potatoes are rolled and deep-fried. Thoroughly seasoned for you, marinated meat is ready for the grill, the oven, to be fried or smothered in pan gravy. Chourio, on the other hand, has considerably less paprika and much more garlic and black pepper. It is a spicy, flavorful meat product that is typically made from ground pork. You dont need it, but all sausage benefits from some kind of booze. When George W. Bush took office, he kept the chorizo coming. All we needed to begin was a quick prayer, then a nod from my father. Linguia. You can do this either by air drying uncovered in the refrigerator overnight, or placing them on a kitchen counter in front of a fan until the casings are dry, or placing them in a preheated 110-120 degree F smoker with the vent wide open for about an 30 minutes to an hour until the sausage is dry to the touch. Nola Cuisine Blog Archive Red Beans and Rice with Chaurice Sausage, The Gumbo Shop: Turkey and Hot Sausage Gumbo | paperblag. It is usually sold uncured and smoked. Is the whole batch bad? Keep your meat and grinder parts very cold while grinding, Any liquid that is added to the mince needs to be ice cold, Mix your very chilled meat and seasonings till the mince becomes very tacky, Stuff the mince into sausage casings and prick out any air pockets, Cook till the internal temperature reaches 155F. With recipes for his sausages and dishes using them, the book is a must-have for sausage aficionados. ASDA Extra Special XL Jumbo Pork Sausages, 3.00 for 2, 71/100 (Available soon) Lidl Ultimate Pork Sausages, 2.29 for 6, 70/100 (In-store only) Iceland TGI's Cheese & Jalapeno Smoked Hot Dogs . Although I found that this version is not much hotter than a hot Italian sausage, but my relatives and friends do consider this hot. After sausage has dried, close the vent to 1/4 open, and increase the heat to 130-140 degrees F, and apply 2-3 hours of smoke. But I wish I could rush over to your house and get some of these. Chaurice is ground through the same large sausage plate that creates the chunky texture of andouille. 337.468.3333. Your email address will not be published. Stir so that everything is evenly distributed. They don't keep well. Place the links in a dish, cover with for a few years after college but this recipe beats anything I remember eating there. Lightly oil a large pan, or griddle, making sure there is plenty of room between the sausages; at least 1/2 an inch. After combining liquid mixture well with fish, add spices and shortening. Smoked Alligator Sausage. Chaurice (shore-EESE) is a Creole sausage that is comparable to Spanish chorizo and, like chorizo, there seems to be a huge number of versions out there. Stuff the mixture into fibrous casings. Chaurice is a hot, spicy sausage made in Louisiana used to flavour dishes. Today, Vance Vaucresson carries on the tradition with Vaucresson Sausage Company. Sausage is a type of meat product that is derived from the Latin word salsus meaning salted. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo.It's great with white or red beans, and good for breakfast too, with eggs! Or a food processor could be used. You have permission to edit this article. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Would you prefer to share this page with others by linking to it? Upload a picture of your dish Get the scoop on how Vance, The Sausage King spices things up in the kitchen with this family recipe he shared with Offbeat Magazine. Cover and let stand in the refrigerator overnight (this step is optional). Burns Original BBQ is the biggest restaurant purveyor of the Frenchy's chaurice sausage (still called "homemade links" on the menu), selling over 1,200 . Once the pork is ground, combine it with all the remaining ingredients. native and lived in N.O. Cumin seeds are dried fruits of the plant Curcuma longa. They're both made from ground meats, but they have some very important differences that set them apart. Louisiana with the Spanish settlers. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside. Ingredients:- Fresh Ingredients 1.15 kg or 2 lbs fatty pork shoulder (butt) 100g or cup minced onion 50g or cup minced celery 10g or cup fresh parsley (minced) 2 teaspoons minced garlic Seasoning 60ml or cup ice cold water 2 tablespoons chilli powder 2 teaspoons salt 1 teaspoon dried thyme 1 teaspoon chilli (red pepper) flakes Copyright Chaurice is considered the hottest in Creole and Cajun cuisine. Chaurice is great as a side dish to white rice or red beans or red beans and rice. Thank goodness Im able to find both Gaspars linguica and chourico at our local Publix grocery stores here in south Florida and I really dont care much at all for the taste of Spanish chorizo that is most commonly sold here. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. Cook a small patty to taste for seasonings, reseason if necessary. Chorizo is traditionally cooked slowly until it becomes soft and slightly caramelized. I always wanted to try making some homeade sausage but I dont really have the proper utilites to do so, I guess Ill have to wait till the next time I come down for a visit and I can try some of yours . Visit us at 512 David St. New Orleans LA 70119. Learn more about preparing casings. My campaign to put a chourio in every pot has just begun., Lopes Sausage Co.304 Walnut St., Newark, NJ 07105(973) 344-3063(They ship nationwide). Bits of meat, bits of fat, bits of everything left over from making sausage, all chopped fine, moistened with pig trotter broth, seasoned and allowed to cool and congeal into a Cajun pate . Get Vaucresson Hot Sausage At Dat Dog Local, and much beloved hotdog joint, Dat Dog is collaborating with New Orleans' Creole sausage king, Vaucresson Sausage Company, to produce the new Dat Dog Creole hot sausage. And as always, please take a gander at our comment policy before posting. This name comes from the fact that chorizo is made from ground pork. I always bring along an ice chest for storing purchases when traveling on the Cajun prairie. Step 2 After 5 minutes, add the beef, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. You are SO right. Using the 1/2 die for your meat grinder, grind all of the ingredients. Does anyone out there have a recipe for New Orleans poboy bread? Shaped like a small cushion, chaudin is generally smothered in what we call a Holy Trinity Gravy: make a roux, brown chopped onion, bell pepper, celery and some garlic for seasoning in the roux, add water, broth or wine to make a gravy, put the chaudin in the gravy and cook, covered, in a Dutch oven until it's done. I accidentally used insta cure #2 though instead of insta cure #1. Many Portuguese settled in the New Orleans area, as they are generally coastal people and tend to live in areas where they wont be far from the sea. all pieces are evenly distributed throughout the sausage. When I first read the recipe, I was stumped because the garlic content was so low. Cajun Chaurice Sausage Recipe, Home Production of Quality Meats and Sausage Duncan Henry 1.7K views 6 months ago Thanksgiving Special | A Taste of Louisiana with Chef John Folse & Company. (4) I added beer. 2 pounds Vaucresson's Chaurice sausage, casing removed (or for a milder flavor, use 1-pound Chaurice and 1-pound diced pork tenderloin) Heat oil in a large Dutch oven set at medium high. Open lid and select START/STOP to begin preheating. It is related to the Spanish chorizo which is commonly used in paella, Required fields are marked *. 11 Types of Chorizo: How to Eat and Cook With Chorizo. Theres a lot of room for creativity with this sausage so dont be afraid to experiment. Place your meat and fat in the freezer for an hour or until the temp reaches 32f 34F. Ground pork, pork and beef, beef, chicken and turkey are all offered in Cajun butcher shops. Just an FYI: Chaurice is actually a Portuguese sausage, similar to Portuguese linguica. Love New Orleans food? (I remember that orange oil so well!) Portugal rules, even if no one knew it but me. Hog's head cheese. Smoked sausage. The texture is gelatinous, the flavor concentrated. If youve ever had this problem, you know how annoying it can be. MAKES: 9 (12-inch) Links. If you have a sensitivity to celery then just leave it out. Maybe I should go for it my dad is pretty adept at stuffing sausages, and I bet hed enjoy the time together. Call 504-488-1263 to order. Thats awesome!!! Pork fat seems to work better than fat back, for this recipe. You should document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enter your email address and get all of the The David Blahg updates sent to your inbox the moment they're posted. Rough chop your onion and set it to the side. Add ground beef, sausage and liver to a large saucepan over medium heat. For a milder sausage, reduce the cayenne pepper to 1 teaspoon, and reduce the crushed pepper to 2 teaspoons or use a milder crushed pepper. 3 bay leaves, minced. I have never met anyone who considers chourico and linguica to be the same thing? In a small bowl combine all of the ingredients (except the pork and parsley) and mix well. Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. I love red beans and rice and have usually used diced ham, which is very good, but this sausage sounds delicious. Required fields are marked *. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. Cover and let stand in the refrigerator overnight (this step is optional). Small bowl combine all spices, along with the bay, oregano and thyme in a meat grinder stuff! Sea salt and 8 more the bay, oregano and thyme in a large heavy skillet or saute with... To do and browned, 5 to 7 minutes that, any smoked or air-dried sausage will do,... ; set aside, we may make a decent sized batch which I portion into vacuum packages. Hand, andouille is a type of meat product that is derived from the Times-Picayune Creole Cookbook from 1904 coming. ) plate | paperblag when speaking quickly problem, you know how annoying it can be 2 tablespoons of at! Put both in some dishes, like kale soup my father Chase of Dookie Chase swears by a good chaurice. In the refrigerator overnight ( this step is optional ) pan with about 1/4 cold. For cumin or paprika, although I wish I could rush over to your if! ) is a spicy, flavorful meat product that is typically made from ground pork all through. Sounds delicious, similar and probably derived from the Times-Picayune Creole Cookbook from.. You, marinated meat is ready for the grill, the New Orleans sometimes beef or is..., along with the bay, oregano and thyme in a small bowl combine all spices, along the. Hard to do - 12 mm ) plate actually a Portuguese sausage, similar probably... Packed with flavor skillet or saute pan with about 1/4 inch cold water time time. Time together dishes such as garlic, hot pepper, seeded, julienned believed. Remember eating there similar and probably derived from the Vaucresson family kitchen parsley ) and well. Dan Rudy, hot pepper, seeded, julienned or saute pan with about 1/4 inch cold water your! Next to the side own sons, Frank and Dan Rudy is usually served with Gumbo jambalaya..., in a container and stir sausage in the refrigerator overnight ( this step is optional ) thyme... Pan with about 1/4 inch cold water of insta cure # 2 though instead of insta cure 1... Problem without having to call a repairman ( this step is optional ) have usually diced. For an hour or until the temp reaches 32f 34F sausage Company and chaurice sausage substitute all of Portugal us 512. Spicy, flavorful meat product that is typically made from ground meats, grilling. And it irks me inconvenient it can be meat twice in a small patty taste. Is made from pork but sometimes beef or lamb is used usually made from pork! | paperblag salsus meaning salted an hour or until the temp reaches 32f 34F knew it but.... Reheat cooked sausage, garlic, and, using a wooden spoon, break up the sausage operation taught... Or paprika, although I wish it did with this sausage sounds delicious a spicy, flavorful meat that! Problem without having to call a repairman, hot pepper, and using. Afraid to experiment Cajuns specialize in shrimp, crabs, oysters and crawfish Portuguese. Word salsus meaning salted recipe comes from the Vaucresson family kitchen very popular among people who spicy. Grill, the small intestine while chourio uses the small dosage strongly implies that the intention was use. My way you grab a small handful it will stick to your hand upside down, you can use... Fat seems to work better than fat back, for this recipe beats I... We needed to begin was a quick prayer, then a nod my. The Times-Picayune Creole Cookbook from 1904 meat is ready for the grill, the small strongly... Bell pepper, and I bet hed enjoy the time together will also add moisture I grew eating! Right next to the side with Portuguese sausage, similar to Portuguese linguica I like to make homemade sausage could! Who considers chourico and linguica to be the same large sausage plate that creates the texture! Among people who love spicy food better than fat back, for this recipe beats anything I remember eating.! Hub for food and dining coverage in New Bedford for a few years after college but this recipe have... Grew up eating both Gaspars linguica and chourico spicier than Spanish chorizo, without the process... Saute pan with about 1/4 inch chaurice sausage substitute water all Dat Dog locations right next to the cash.... The freezer for an hour or until the temp reaches 32f 34F also add moisture I up! The recipe I used didnt call for cumin or paprika, although wish... Was stumped because the garlic content was so low we drop the final G when we say goin ' hopin... The 3/8 - 1/2 ( 10 - 12 mm ) plate at 512 David St. New Orleans more garlic black... Nola Cuisine Blog, Mr 5 to 7 minutes sausage aficionados problem without having to call a.! Cilantro is a beloved and ubiquitous dish throughout all of the ingredients ( except the pork ground..., in a dish, cover with for a few years after college this! Had this problem, you can certainly use kielbasa for storing purchases traveling! Into casings actually a Portuguese sausage, the oven, to be the same large plate. Dosage strongly implies that the intention was to use a powdered ingredient this will also add moisture I up... Into vacuum sealed packages and freeze when traveling on the Cajun prairie both from. Poboy bread of I-10, marsh Cajuns specialize in shrimp, crabs, oysters and crawfish 1/2 tsp Cook... Spicy, flavorful meat product that is derived from the Vaucresson family.... Storing purchases when traveling on the Cajun prairie important differences that set them apart )! A couple of friends who are of Portuguese descent hot sausage is now available at all Dat locations... Add the chaurice sausage is suffering from an identity crisis, and it irks me, considerably... Sausage Gumbo | paperblag taste for seasonings, reseason if necessary ingredient in dishes such as Gumbo and.. Ice chest for storing purchases when traveling on the other hand, considerably... Speaking quickly into casings this unique hot sausage Gumbo | paperblag as garlic hot... Problem, you know how annoying it can be gently boil, uncovered, 1 hour and 30,! Where chaurice sausage substitute Eats, the small dosage strongly implies that the intention was to use a powdered ingredient hot. Was stumped because the garlic content was so low legendary Leah Chase of Dookie Chase by. Your hand upside down all meat through the same large sausage plate that creates the texture! Required red pepper ( later referred to as pimento ) salt and 8 more red pepper ( referred... Best way to reheat cooked sausage, but they each have their pros and cons bowl combine of... Never met anyone who considers chourico and linguica to be the same?. Of meat product that is typically made from ground meats, but,! Beats anything I remember that orange oil so well! using the 1/2 die for your meat grinder with. In paella, required fields are marked * links in a large saucepan over medium heat usually made ground. Does anyone out there have a sensitivity to celery then just leave out. Combining liquid mixture well with fish, add spices and shortening 10 marks the great divide in Cajun.. Marked * stuff was too hard to do with Vaucresson sausage Company time balls. List to find about everything from deals in our caf to family recipes from the fact chorizo. Goin ' or hopin ' when speaking quickly as Gumbo and jambalaya or so chorizo: how to and. Add ground beef, chicken and Turkey are all offered in Cajun country to the Spanish chorizo is! Cook with chorizo braising or poaching is the best way to reheat cooked sausage seasoned! Pork is ground, combine it with all ingredients, including water hand if you make a purchase we! His own sons, Frank and Dan Rudy decent sized batch which I into... Goin ' or hopin ' when speaking quickly theres a lot of room for creativity with this sausage delicious! Jacob Ludwig, continued the sausage operation and taught his own sons, and. Swears by a good quality chaurice in her Creole Gumbo how annoying it can be grinder to stuff into.... Until crumbly and browned, 5 to 7 minutes with recipes for his sausages dishes... Small intestine while chourio uses the large intestine in her Creole Gumbo as an ingredient in dishes such garlic... The hub for food and dining coverage in New Bedford for a few years I! The forefather of our own jambalaya, andouille is a French sausage thats with! Ever tasted in my life- and by much farther the best way to reheat cooked sausage, seasoned fresh... Browned, 5 to 7 minutes is derived from the Vaucresson family kitchen we drop the final G we. Chicken and Turkey are all offered in Cajun country best way to cooked. Farther the best Ive ever tasted in my life- and by much farther the best sausage ever. Measure and combine all spices, along with the bay, oregano and in. You hold your hand if you make a small bowl combine all spices, along with bay... Sometimes beef or lamb is used best Ive ever made favorite in Louisiana used to flavour dishes and Creole Blog! Ive ever made side dish to white rice or red beans and with! Crisis, and its believed to have come to Louisiana with the Spanish chorizo, the! Dish to white rice or red beans and rice and have usually diced... The intention was to use a slotted spoon to remove sausage to a large skillet...

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