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
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
A foolproof recipe from the archives.
Minty Ricotta Torte
Perfect Picnic Gear & Menus
The Word is Out
Clever Sourdough Starter Names
A Better Way to Travel