Fricassée De Patate Anglaise Et Andouille

[Ari-elf]

Sweet. We usually buy our lorne sausage, but this site tends to be good for trad scottish recipes rampantscotland.com/recipes/blrecipe_sliced.htm

[bknox]

Ari-elf, I agree you can sustitute with smoked sausage but try your local market as sometimes I find it in with the other sausages and I am fairly far north for Cajun sausage. Also I would do a quich search for butchers or specialty meat markets in your area. You may get lucky and find the real deal.

I just noticed you are writing from Sotland, the land of my forefathers. You may not have as much luck as I was thinking. How about laying some traditional Scottish recipes on us when you get some time!

Slainte Mhath! ( I hope I did not butcher that too much, my brother is studying Gaelic and I hopefully have written Good Health. Please do ask me to pronouce it ;-))

[Constance]

I lived right down the road from Thibodaux for a few years, and everything I ate down there was delicious. It's amazing how Cajun cooks can turn even the simplest dish, like potato soup, into something special.
One night when DH feels like helping me, we will for sure try this one out! Thank you for sharing, CC.

[Ari-elf]

Originally Posted by bknox

Ari-elf, I agree you can sustitute with smoked sausage but try your local market as sometimes I find it in with the other sausages and I am fairly far north for Cajun sausage. Also I would do a quich search for butchers or specialty meat markets in your area. You may get lucky and find the real deal.

I just noticed you are writing from Sotland, the land of my forefathers. You may not have as much luck as I was thinking. How about laying some traditional Scottish recipes on us when you get some time!

Slainte Mhath! ( I hope I did not butcher that too much, my brother is studying Gaelic and I hopefully have written Good Health. Please do ask me to pronounce it ;-))

My husband, the native Scotsman, says that that is correct ^^. I'm actually an American of Armenian and Irish decent living in Scotland..so I don't know that many Scottish recipes yet, but I know quite a few Armenian ones ^^

[Cajun Cook]

Originally Posted by Ari-elf

Sweet. We usually buy our lorne sausage, but this site tends to be good for trad scottish recipes rampantscotland.com/recipes/blrecipe_sliced.htm

Thank you for the link Ari. It reminds me of a German breakfast loaf my Grandmother use to make called Goetta. You sliced off peices of it and fried it up. Really looking forward to trying the lorne sausage.

Jim

[Cajun Cook]

Hey Constance, where at around Thib did you live? Raceland, Chackbay, Choctaw, Vacherie?

Jim

Originally Posted by Constance

I lived right down the road from Thibodaux for a few years, and everything I ate down there was delicious. It's amazing how Cajun cooks can turn even the simplest dish, like potato soup, into something special.
One night when DH feels like helping me, we will for sure try this one out! Thank you for sharing, CC.

[Cajun Cook]

Would like to back up bknox's suggestion. This doesn't have to be spicy to be good but you can always add a little extra cayenne if you are using a different style of sausage.

Jim

[LadyCook61]

that's some recipe! Looks great!

[archiduc]

Hi Cajun-cook,
Sorry, but there is nothing "anglaise" about this!

It seems to me like a simple variation of the SCOTTISH dish - STOVIES or Stoved Potatoes. Also, a roux would be unnecessary as thickening will be derived from the breakdown of potatoes as the dish cooks and therefore the quantity of liquid should be reduced somewhat.

Regards,
Archiduc