I have a question about the recipe "Black-Eyed Pea Cassoulet" from Kayb. I have a very dumb question about this recipe: should one use cooked or raw sausage? Or is all smoked sausage cooked? Many thanks, Robert
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Most smoked sausage I'm aware of is cooked, or at least semi-cooked in the curing process. I always brown the slices because I think it adds flavor.
It’s for more than just color.
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