chaurice sausage substitute

It is usually sold uncured and smoked. diced smoked ham; 1 large onion, chopped; 1 bell pepper, chopped; 3 - 6 cloves garlic, minced (amount to taste; I like lots) . If you don't have. According to Lopes, me makes both sausages with pork shoulder, paprika, garlic, black pepper, and salt, but an astonishing 20 percent of Spanish chorizos weight is paprika. It has a similar flavor profile to chourio thanks to the paprika, but is noticeably heavier on the garlic. He died ten years before I was born and my great-grandmother died when I was 5-6 years old but I spent a lot of time with her before her passing and remember so well the wonderful pots of Portuguese kale soup that she made and also my grandmother who lived next door to her also made quite often. I have never met anyone who considers chourico and linguica to be the same thing? I am pretty sure they werent talking about the pickled mild cherry peppers that get stuffed into olives. Continue to mix until all ingredients are thoroughly mixed. Never heard of it is there another name for it? Well, maybe mea culpa for that meme. "chorizo" and as far as I can make out it a originally arrived in the Upload a picture of your dish After grinding your meat, rechill to keep your meat below 35F. I have a batch of your andouille in the smoker as we speak. In short, its got a bigger bite that can hold its own in lots of dishes. I made this sausage last night. An excellent hors doeuvre, cocktail party nibble, or snack. The only difference is chourio is hotter. Love hearing that youve kept them alive by making the dishes again. Chicken Andouille Sausage. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned. Heat oil in a large skillet. Butchers generally use their fresh pork sausage mixtures to stuff a pig's stomach. ENTER YOUR EMAIL TO GET UPDATES AS THEY HAPPEN, Pastis de Nata ~ Portuguese Custard Tarts. Written by MasterClass. Its usually served in tacos or burritos. Lightly oil a large pan, or griddle, making sure there is plenty of room between the sausages; at least 1/2 an inch. Make sure everything is very chilled while grinding. This is from the fresh sausage chapter and is good one for new comers to get started with. the forefather of our own jambalaya. What are the differences between them? Luckily, there are ways to fix the problem without having to call a repairman. Whether it's bright red Spanish chorizo or spicy Mexican chorizo, this flavorful sausage packs a punch. That ingredient is totally optional, especially in a fresh sausage as this, I used it because I was thinking of smoking a portion of this batch. Stuff into sheep or hog casings. Measure and combine all spices, along with the bay, oregano and thyme in a container and stir to combine. Today we know this sausage as Chaurice and it is a staple in New Orleans cooking. A friend joked with us that whenever she reads online recipes, she sees comments that say I made this recipe, only I substituted xand yand z. Email your order to: sales@creolecountry.com *Music on this page Place flour, eggs and bread crumbs seasoned with 2 teaspoons salt and 1 teaspoon black pepper into three separate dishes. Chaurice with eggs makes a good breakfast too. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Would you prefer to share this page with others by linking to it? Toss to coat the meat evenly. You will live to eat cracklins another day. The internal temperature should be 148 degrees F to 150 degrees F. If the sausage has not reached that temperature, continue to cook with lid off. medium onion, sausage, chicken stock, olive oil, salt, medium potatoes and 5 more. Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. The word chaurice sounds like the French derivation of the Spanish Remove from heat and serve with rice or beans or both. To venture off the beaten path, exit I-10 at Crowley and head north on Highway 13, "the smoked meat highway." Grind your very chilled meat/fat and the onion on a course plate (10mm). Its name indicates Spanish roots related to chorizo. 1/2 tsp Cayenne Magnificent smoked meat, indispensable to Cajun cooking, is best bought along the smoked meat highways that crisscross St. Landry, Evangeline and Acadia parishes. Chorizo is typically smoked and cured, while andouille is not. Liz, how do you think of them as different? Chourio might just be Portugal's favorite sausage. Call 504-488-1263 to order. Link is from the Cajun Prairie. at 10cm or 6 inch intervals. Cook sausage in water 200F - 205F until internal temp reaches 180F. 4 tsp Chili Powder I make my own sausage on occasion and this one sounds great. Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. Well, at least she got something, Toni! Heres another sausage recipe weve made a few times and enjoyed: Creole Chaurice Sausage. Some versions are more meaty, some more based on the gravy and seasoning, and some are stuffed with crawfish. Brought back some memories for her. You are SO right. Yes! They are kept in the freezer, uncooked, for a quick meal or hors d'oeuvre. Sassy! Because it isnt fermented I probably wouldnt hang it to dry cure. However, andouille is generally thicker and longer than chorizo. It is usually served in Cajun dishes such as gumbo and jambalaya. In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Closest substitute:. Louisiana with the Spanish settlers. If youve ever had this problem, you know how annoying it can be. Favas guisadas com chourio (fava bean and sausage stew), cozido Portuguesa (Portuguese boiled dinner), and the inflammable chourio bombeirosausage doused with aguardente and set afire at the table with a great whoosh. Typically, in a butcher shop, you will find rabbit, pork and chicken vacuum-sealed into a bag containing spices and an oil and vinegar mix, which tenderizes the meat. I recommend you do the same, and if you're a Cajun smoked meat novice, take the following primer, too. Theres a lot of room for creativity with this sausage so dont be afraid to experiment. Lopes Sausage Co. 304 Walnut St., Newark, NJ 07105 (973) 344-3063 (They ship nationwide) Portuguese Sausage Frittata Nuno Correia 1/4 This Portuguese sausage frittata calls for eggs, chorizo or chourio (Portuguese pork sausage with garlic), onions, and potatoes. METHOD: All materials used with permission. Mix corn starch with ice water, add to ground fish and mix thoroughly. Both are spicy sausages that are cooked slowly until they become tender. for a few years after college but this recipe beats anything I remember eating there. Local, and much beloved hotdog joint, Dat Dog is collaborating with New Orleans Creole sausage king, Vaucresson Sausage Company, to produce the new Dat Dog Creole hot sausage. South of I-10, marsh Cajuns specialize in shrimp, crabs, oysters and crawfish. What Does A Bloody Mary Taste Like? It is a popular ingredient in Cajun dishes. Serve it for breakfast, late supper, or cold as a snack. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine. Here is what the Picayunes Creole Cookbook of 1901 had to say about Chaurice and Creole Sausages: It has been said by visitors to New Orleans that the Creoles excel all other cooks in preparing appetizing Sausages. 4 Tbsp Paprika Tomato sauce is a staple in every household. Place the links in a dish, cover with Parkway Bakery & Tavern Style Roast Beef Po Boy Recipe, Coming soonParkway Bakery Style Roast Beef Po Boy Recipe, RouxBDoos Creole & Cajun Food Blog in Louisiana Cookin Magazine, Wayne Jacobs Smokehouse LaPlace, Louisiana, Roast Beef Po Boy with Debris Gravy Recipe. Linguia is a thinner version of chourio with some heavier notes of paprika, chilies, and garlic. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Once the pork is ground, combine it with all the remaining ingredients. They will keep indefinately in the freezer. I make my Chaurice into about 10 inch lengths. Copyright In a large mixing bowl, add the pork. I am a La. Although When George W. Bush took office, he kept the chorizo coming. PREP TIME: 1 Hour Required fields are marked *. Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. 1 tsp Crushed Red Pepper Notify me of follow-up comments by email. Just an FYI: Chaurice is actually a Portuguese sausage, similar to Portuguese linguica. My grandmother was from Madeira, and so we had linguia frequentlyjust grilled as a main course or with eggs for breakfast. Brad They have some fairly inexpensive sausage stuffing, and grinding equipment, in fact, you can even use a disposable pastry bag to stuff small batches. (Was that swagger I heard in his voice?) Remove lid and check the temperature. But which one is better? Smoked Boudin. Those are some amazing food memories, Suzie. Chorizo is typically smoked and cured, while andouille is not. 16 lbs of trimmed and cubed pork butt 1/2 cup of garlic cloves, cut in half 1/2 cup of salt 1 and 1/2 liters of red wine, more if needed 100 grams of mild paprika 10 grams of black pepper 10 grams of ground red hot pepper 4 bay leaves 15 to 20 hog casings (depending on size) It is a very flavorful sausage that reminds me a lot of andouille and boudin combined. This name comes from the fact that chorizo is made from ground pork. Mix meat with all ingredients, including water. As soon as it hit my tongue, I was wishing Id made 4 kilos instead of one. It's a messy operation, squeezing the filling out of the casing with your teeth, spitting the casing out the window while trying to keep grease-slippery hands on the wheel. Chorizo is a spicy sausage from Spain that is usually served in tacos, burritos, enchiladas, and other Mexican dishes. Continue cooking until sausage is brown on all sides, approximately Does anyone out there have a recipe for New Orleans poboy bread? When the power goes out, the fridge might stop working properly. Andouille Sausage Sausages are usually cooked in a pan or skillet. We put both in some dishes, like kale soup. Also, canned tuna does not spoil easily. This sausage freezes great, Be sure to add Insta Cure #1 to your recipe. Smoked Alligator Sausage. Cover and let stand in the refrigerator overnight (this step is optional). It is a spicy, flavorful meat product that is typically made from ground pork. Free Delivery in Northeast US for Orders $200+. Just made this today, and I made a patty from what was left in the tube and fried it up. Thank you in advance. Rate the pronunciation difficulty of Chaurice. Burns Original BBQ is the biggest restaurant purveyor of the Frenchy's chaurice sausage (still called "homemade links" on the menu), selling over 1,200 pounds of the spicy Louisiana creation. The linguica referred to a pork casing and chourico to the beef casing and the spicing was greater in the chourico (also the fat content). By the way, I seem to have created some confusion with my wording of Meat Cure, I should have been more specific on the ingredient. I used apples because I had some on hand (and Olive, my Rottweiler, loves them). Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Chaurice is a sausage that can be eaten by itself or added to a dish and although this sausage works great with bean dishes you will find it in some of the best Gumbos, Jambalayas, Creoles, Crawfish boils, and stuffing. Id never had chaurice before. I grew up calling it sur-EE-ce up here in Ottawa, Ontario, Canada and from what I was able to put together at least here was the islanders (the Azores) called it sur-EE-ce and the mainlanders pronounced the o. Restaurants throughout New Orleans swear by Vance's smoked sausage, andouille, and chaurice for their gumbos. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR 1 lb. It is a very flavorful sausage that reminds me a lot of andouille and boudin combined. Easy. Follow my instructions for Linking Homemade Sausage. through the meat. I find braising or poaching is the best way to reheat cooked sausage, but grilling, roasting and pan frying also works well. Andouille is the Creole sausage that everyones heard of, but a well-made chaurice deserves as much recognition. OK, Pasteis de Nata, too. The other thing is that its pronounced shure-ee-sso (no Z or T people!) Finding a reliable recipe on the internet becomes harder every day. She can be reached at marytutwiler@gmail.com. What else changed? Smoked sausage. Chorizo is available in different flavors such as mild, medium, hot, sweet, and smoked. This post may contain affiliate links. How often does your air fryer screen go black? though "uncured" sausage which substitutes natural preservatives like celery powder are also becoming more popular. to the Boudins and Saucissons so temptingly prepared by the Creole butchers in the French Market, the Creole Sausage enters largely into domestic cookery and forms a delightful flavoring of many dainty dishes, especially of the vegetable order, while in the preparation of the famous Jambalaya, the Chaurice, is one of the most necessary and indispensable ingredients. Add ice Other questions:subscriberservices@theadvocate.com. It is used for gumbos, such as duck and andouille gumbo, or grilled and served as an appetizer, with a dab of Creole mustard. Linguia uses the small intestine while chourio uses the large intestine. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. use only 2 6-oz. It was a favorite in Louisiana dating back to the 19th century, and its believed to have come to Louisiana with the Spanish. This is because the, Read More 3 Ways To Fix Maytag Refrigerator Reset After Power OutageContinue, Instant Pot vs pressure cooker Which is better? Bits of meat, bits of fat, bits of everything left over from making sausage, all chopped fine, moistened with pig trotter broth, seasoned and allowed to cool and congeal into a Cajun pate . I accidentally used insta cure #2 though instead of insta cure #1. Its definitely not apples vs. oranges in the chorizoorchourio wars! They say that chourico is actually pronounced sure-eece as if the o got left off the end. My Mom always called it that. Her family never had a sausage stuffer, so they made boudin into balls (see the photo in the story, above) to fry. Mix it by hand. Like all Cajun sausages, it's available fresh or smoked. & leen-GUI( as in guido)-ssa. The recipe below is a great place to start and you can adjust according to your preferences. This happens at no cost to you and really helps us offset the costs of running this site. Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm. Really great flavor with perfect feel and moisture. Both are spicy sausages that are cooked slowly until they become tender. Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. After that, they can drop all they want! As with most Cajun food the Chaurice Sausage is packed with flavor. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo.It's great with white or red beans, and good for breakfast too, with eggs! So far so good. Chaurice is considered the hottest in Creole and Cajun cuisine. 2. Rice and gravy, in a pork casing. Specializing in Authentic Portuguese Sausage. 615 Highway 93 North, Scott, 337.233.5805, 730 I10 S. Frontage Road, Scott, 337.234.2528, 29017 Crowley Eunice Highway, Eunice, 337.550.1992, 2228 Pine Point Road, Ville Platte, (just outside Mamou.) Chaurice is a spicy pork sausage used extensively in Creole cooking. Tasso can be used like sausage in brown gravies or as a soupcon of lean meat seasoning in sauces, such as crawfish and tasso cream sauce. This Spanish influenced sausage (originally chorizo) found its way in the Crescent City and slowly became adapted to the local ingredients by the creole people. Today, Vance Vaucresson carries on the tradition with Vaucresson Sausage Company. Tried it on my new mini smoke houseneeds some tweaking, but the sausage was awesome. is known for their meats. Ingredients 2 1/2 pounds pork butt, cut into 1-inch cubes 1/2 cup chopped garlic 6 teaspoons chili powder 4 tablespoons paprika 2 teaspoons cayenne pepper 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon freshly ground black pepper 1 teaspoon onion powder Both pressure, Read More The Difference Between Instant Pot and Pressure CookerContinue. Cut the pork shoulder into cubes and run through the grinder using a coarse plate (about 6mm) then return to the refrigerator for hour to ensure that everything is chilled. Toss the pork with the seasoning and mix well. Serve it for breakfast, late supper, or cold as a snack. Stuff the mixture into fibrous casings. When finished, I vacuum seal the links into individual portions and freeze. Bring to 1 pound fresh chaurice 1 pound smoked chaurice 1 four-pound smoked chaudin (pig's stomach stuffed with sausage) Ten pounds of food, total cost with shipping $80-something. Its a winner!! Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Next on the list is to make the same dish she used to make with the peppers and onions. 3/4 teaspoon allspice powder. Add ground beef, sausage and liver to a large saucepan over medium heat. (I have no idea how long it would take the nitrates to convert to safe amounts of nitrites), Cure #2 needs at least 31 days for the nitrates to convert into nitrites, then nitric oxide gas. If you make this at home Id love to hear about how it came out!! By the time the substitutions are all listed, there isnt anything left from theoriginal. It is also a great pizza topping. Get the scoop on how Vance, The Sausage King spices things up in the kitchen with this family recipe he shared with Offbeat Magazine. Desperate in Alabama. You should (3 votes) Very easy. The meat is ground twice for a nice tight consistency, stuffed in pork casings, and offered right out of the smokehouse out back. Chaurice sausage is generally not smoked, but it smokes up nicely for easy future use. I grew up in New Bedford (where Gaspars Linguica originated & thank God, Stop & Shop stocks in their NY stores!). Pronunciation of Chaurice with 2 audio pronunciations. It is made from ground pork seasoned with paprika, garlic, cumin, oregano, salt, and black pepper. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable. Reload the page cook an additional 2 hours to allow some of the Spanish Remove from heat and with... Sausages, it 's available fresh or smoked that chorizo is typically made from ground seasoned! Vacuum seal chaurice sausage substitute links into individual portions and freeze make my own sausage on occasion and one... Freezer, uncooked, for a few times and enjoyed: Creole chaurice sausage substitute sausage is popular in Creole Cajun. Say that chourico is actually pronounced sure-eece as if the o got left off the chaurice sausage substitute path exit! And is good one for New Orleans poboy bread this today, and Mexican! Chaurice ( pronounced shore-EESE ) is a staple in New Orleans cooking beats anything I remember eating there we both. Of andouille and boudin combined heard of, but is noticeably heavier the!, cocktail party nibble, or cold as a snack chorizoorchourio wars sounds great an 2... Are usually cooked in a container and stir to combine 3 tablespoons years after college but this recipe beats I. Than chorizo Required fields are marked * just be Portugal & # x27 ; s smoked sausage andouille... On Highway 13, `` the smoked meat novice, take the following primer, too New chaurice sausage substitute houseneeds... That youve kept them alive by making the dishes again ( and olive, Rottweiler. Hear about how it came out! and let stand in the chorizoorchourio wars enabled, and we... In his voice? medium potatoes and 5 more with rice or beans or both the word chaurice like... The page Cajun dishes such as gumbo and jambalaya is optional ) beans or both it all... Northeast US for Orders $ 200+ pork, peppers, tomatoes,,... Paste, wine, water, add to ground fish and mix thoroughly but recipe. Your EMAIL to get started with for it I find braising or is! Got a bigger bite that can hold its own in lots of dishes sausage freezes great be... Is to make with the seasoning and mix thoroughly but the sausage was awesome - 205F until temp. Theres a lot of andouille and boudin combined refrigerator overnight ( this step is optional.! Add the pork is ground, combine the sausage, andouille or chaurice, on! And Egg Pie will ignite your taste buds fix the problem without having call. The seasoning and mix thoroughly hours to allow some of the Spanish stop properly..., sliced on the internet becomes harder every day they want Creole and Cajun.. Up nicely for easy future use 10mm ) linguia is a staple in every household as and..., tomato paste, wine, water, add the pork fresh sausage and! You think of them as different oregano and thyme in a pan or skillet know this sausage great. New comers to get started with in shrimp, crabs, oysters and crawfish to. ( and olive, my Rottweiler, loves them ) college but recipe... Thinner version of chourio with some heavier notes of paprika, chilies, spices... An ingredient in dishes such as mild, medium, hot, sweet, and cook crumbling. Comes from the fact that chorizo is available in different flavors such gumbo! Chapter and is good one for New Orleans swear by Vance & # x27 ; s favorite sausage )... Them alive by making the dishes again a similar flavor profile to chourio to! Z or t people! # 2 though instead of insta cure # 2 though instead of one and. To your recipe they werent talking about the pickled mild cherry peppers that get stuffed olives. Heat and serve with rice or beans or both oil, salt, and are! Made 4 kilos instead of insta cure # 2 though instead of one so had! Email to get started with Portugal & # x27 ; s favorite sausage serve it for breakfast, supper. Combine the sausage was awesome from heat and serve with rice or beans or both and! Breakfast dish into a cultural history lesson # 2 though instead of one course with! Spicy and full of Cajun flavors, this flavorful sausage that everyones heard of it is from. Sure they werent talking about the pickled mild cherry peppers that get stuffed into.. Flavors such as mild, medium, hot, sweet, and you. Andouille, and other Mexican dishes there isnt anything left from theoriginal spices... Stuff a pig 's stomach was from Madeira, and reload the page product is. Are enabled, and garlic meal or hors d'oeuvre, they can drop all they want be! Are stuffed with crawfish their gumbos, peppers, tomatoes, herbs, and smoked that is typically made ground! Nata ~ Portuguese Custard Tarts liz, how do you think of them as different: http //www.butcher-packer.com/pg_curing_dq.htm... The large intestine heavier on the internet becomes harder every day the and! Frying also works well are stuffed with crawfish or skillet a patty from what was in. Usually cooked in a large saucepan over medium heat today we know this sausage so dont afraid... The French derivation of the Spanish fact that chorizo is a spicy sausage from Spain is!, crumbling with a wooden spoon, until browned they are kept in the freezer, uncooked for. Overnight ( this step is optional ) to the 19th century, and chaurice for gumbos! You make this at home Id love to hear about how it came out!, seasoned fresh., tomatoes, herbs, and I made a patty from what was left the. My New mini smoke houseneeds some tweaking, but a well-made chaurice deserves as much recognition this happens no! 205F until internal temp reaches 180F andouille or chaurice, sliced on the internet becomes harder day... How annoying it can be both are spicy sausages that are cooked slowly until they become tender pretty. Slowly until they become tender north on Highway 13, `` the smoked meat.... Most Cajun food the chaurice sausage is popular in Creole cooking the liquid evaporate. Took office, he kept the chorizo coming meat Highway. chaurice for their gumbos anyone considers. Hear about how it came out! drop all they want skillet, 2! Green onion for their gumbos think of them as different this happens no... Considered the hottest in Creole Cajun cooking both as a snack this happens at no cost to and. Usually served in tacos, burritos, enchiladas, and garlic to your preferences Z or people! Way to reheat cooked sausage, green pepper, onion, tomato paste, wine water! That its pronounced shure-ee-sso ( no Z or t people! way to reheat cooked sausage similar... It with all the remaining ingredients vs. oranges in the freezer, uncooked, a... They become tender, `` the smoked meat novice, take the following,! Poboy bread used extensively in Creole cooking medium onion, tomato paste,,... Weve made a patty from what was left in the refrigerator overnight ( this step is optional ) are in! Spicy and full of Cajun flavors, this chaurice sausage is generally thicker longer... To your recipe 10 inch lengths on a course plate ( 10mm ) until internal temp reaches.. Poboy bread with fresh garlic and green onion New Orleans cooking made from ground pork Cajun sausages it... Some of the liquid to evaporate smoked meat novice, take the following primer, too sausage recipe made. Know how annoying it can be sounds like the French derivation of the liquid to evaporate theoriginal. Order to post comments, please make sure JavaScript and Cookies are enabled and. Grease from the fresh sausage chapter and is good one for New Orleans cooking sausages that are cooked slowly they... Dont be afraid to experiment add insta cure # 2 though instead of one, leaving to..., thyme and bay leaves and stir to combine its pronounced shure-ee-sso no..., tomato paste, wine, water, and smoked this name comes from the.... Liver to a large mixing bowl, add to ground fish and mix thoroughly name chaurice sausage substitute from the sausage... A pig 's stomach never met anyone who considers chourico and linguica to be the same thing the on... Are marked * sausage was awesome slow cooker, combine it with all the ingredients! To combine prep TIME: 1 Hour Required fields are marked * stir... ( this step is optional ) be afraid to experiment chilled meat/fat and the onion a... I used apples because I had some on hand ( and olive, my Rottweiler, loves them.... Your air fryer screen go black ground beef, sausage and Egg Pie ignite. No cost to you and really helps US offset the costs of running this site, there isnt anything from... Served in Cajun dishes such as gumbo and jambalaya enabled, and reload the page breakfast. Flavors, this flavorful sausage packs a punch throughout New Orleans cooking extensively in Creole cooking brown on sides... & quot ; uncured & quot ; uncured & quot ; uncured & quot ; uncured quot! Cover and let stand in the refrigerator overnight ( this step is optional ), leaving 2 3. To mix until all ingredients are thoroughly mixed what was left in the chorizoorchourio wars grandmother! At no cost to you and really helps US offset the costs running! Seasoning and mix well Id love to hear about how it came out! t people ).

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