Three different sausages on one sizzling cast iron platter. Oh yeah! From left to right they are andouille, chicken, and smoked. Andouille is smoked pork sausage Louisiana style; it has a bit of a kick, and that's also where its red color comes from. The chicken was a white sausage with some char on the skin and a hint of sweetness to it; it was the driest of the three, but all were juicy enough. The smoked was simple pork sausage that was a touch pink inside. The dish came with grilled red and green bell pepper slices and white onion slices. The veggies provided some crunch and a little sweetness. This dish is on the appetizer menu and should definitely be shared; however, I made a meal of it, and I couldn't even finish it all (though I did eat all of the andouille).
Location: Tartan, 24 E Redlands Blvd., Redlands, California. Date: October 29, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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