1,111 BEER BATTER/30 recipes
Invite some European flavors into your kitchen with this classy and scrumptious dish.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
This recipe is very good for celebrating new year, serve for your guests!
A great variation to classic German potato salad.
Dallas Dandy Brisket recipe