I hear Cajuns recommend smoked sausage for RB&R. I'm not going to make my own!
I often use Johnson bratwurst, beer, water, onions, bratwurst seasoning, simmer for 45min. (avoid breaking seal), then grill. Fantastic! Recipe from Penzey's.
In order to cook thoroughly. Drop the simmer.
Smoke how many hours? @ ~200F, what flavor wood for RB&R?
slice & toss into RB&R.
Almost any pork based sausage will work, but a ham bone or salt pork works great too. Popeye’s red beans uses bacon. It tastes great, and my only knock is that it is all creamy with no whole beans. If you can get your hands on Camellia brand red beans you will have a winner. If you can’t, find the lightest colored red beans you can find. The dark one don’t cream up very well.
Hey I smoked Johnsonville brats at 250 for an hour and the casing comes out chewy. Flavor is great but the chewy casing takes away from everything. Same thing happened on Johnsonville Italian sausage. Is it my technique or the brand I’m using that’s causing the chewy casing?
If it's not going into a sauce, get rid of the skin, or, watch your temps like a hawk. I don't go beyond 160F and let carryover get it to 165F. Otherwise, I smoke Italian sausage and then freeze it. When I make spaghetti sauce, I get the sausage out and let it simmer in the sauce until it's all up to temps and the sauce is done (usually around six hours or so). Sausage is tender and the skin is no longer a close cousin of the rubber band.
I like andouille sausage for my red beans. HEB has a lot of choices. They're all pretty good.
I slice it, pan fry it, and add it on top of the red beans.
I can dig out my red beans recipe..... it's a book, in the garage..... but most of the time, I buy blue runner red beans. They're tasty.
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