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Making Chili - Help me decide between

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SurfingAtWork Donating Member (788 posts) Send PM | Profile | Ignore Mon Nov-17-08 02:30 PM
Original message
Making Chili - Help me decide between
Andouille sausage or Spicy Italian sausage for my pork meat.

Usually I do roast and pork loin, but I decided I'd get adventorous this year switch out the plain ol pork loin and use sausage instead.
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jobycom Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-17-08 02:32 PM
Response to Original message
1. Chop up your avatar, grill it with some vegan Worcestershire and a little Balsamic vinegar.
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Shell Beau Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-17-08 02:36 PM
Response to Reply #1
3. OMG!!
How did I miss that!?! :rofl:
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Shell Beau Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-17-08 02:32 PM
Response to Original message
2. I don't care for sausage but I would go with the Andouille.
Edited on Mon Nov-17-08 02:33 PM by Shell Beau
It is spicy and I think that would be better for chili!
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arcadian Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-17-08 02:37 PM
Response to Original message
4. We're having pinto beans and corn bread tonight.
Go with the andouille.
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buzzycrumbhunger Donating Member (793 posts) Send PM | Profile | Ignore Mon Nov-17-08 02:48 PM
Response to Original message
5. I use TVP
Edited on Mon Nov-17-08 02:48 PM by buzzycrumbhunger
. . . and/or a package of Soyrizo (that price is crazy, BTW--I pay only about $3.50 for it at the supermarket) and a shitload of spices, jalapeños, red beans, and toward the end, corn. Best thing is serving it to company that isn't used to eating vegetarian because you know there will be a colon blow in their future--especially if you also serve up some nice cornbread to go with (wheee--gasohol!)

I think your Tofurky is shaking its head in disappointment. :eyes:
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