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Double Seasoned Smoked Deer Sausage Great Northerns
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When cooking dried beans I like to wash then soak the beans overnight. To build extra layer of flavor I first sear the seasoning meat in bacon grease till a nice glaze is crusted on the bottom of the pot.
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From the picture you can see the pot bottom is now clean , the aromatics are soft and flavored by the glaze.
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After adding the beans to the pot I return the sausage also adding the Tasso at this time. The tasso is from Scott, LA a great meat market called Kartchner's, they make fantastic Boudin too. Just another short fry to heat everything up.
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Adding the quart of Chicken Stock first, after I add Distilled Water till everything is covered. Our tap water has too much Chlorine, you can smell it when showering (get clean and sanitized at the same time). The dry ingredients are conservatively added since the sausage I have made for me, a custom mix of double ingredients and extra smoke just for seasoning bean's, gumbo's, jambalaya's, etc. Now my secret ingredient is a seasonings most can't find but it is a salty, sweet, smokey, bacon flavoring that I use for my homemade Chicharrones. It really pushes out a extra background flavor that is a fantastic complement to the beans.
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I have to say Lodge Enameled Pots are the bomb to cook beans in. Also Red Gravy's. Another little addition I do to dried beans to reduce the "Jet Propelled" nature they create is to add Baking soda to the finished pot. This works for most people to reduce the methane production. I must caution you here for your first time use very little Baking soda and give it a stir. The reaction in the picture is from the 1/3 Teaspoon pictured. First time I put in about double that amount and it foamed over the sides of the pot.
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A little long grain rice and Flat Bread completes the lunch. I hope you enjoy. We love dried beans. Growing up in New Orleans you get fond of Mondays for the Red Beans and rice lunches served everywhere.
