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Home Cooking

Lowcountry boil - sausage type?

biggreenmatt | Jul 11, 202008:51 PM     15

Hi all,

By way of background, I’m a Canadian home cook living in Toronto who traveled to Georgia and South Carolina a few years back and I couldn’t get enough of lowcountry boil. Perfection on a plate, simple ingredients cooked well. Elegance of simplicity.

I’m looking to have some folks over for a socially distant backyard function and I’ve got it down pat, except for the sausage. The recipes I’ve sourced online seem to agree that it’s a hot-smoked pork product of some kind, but doesn’t go much further than that. I like making my own sausage and I’d like to make some for the boil but I don’t know what I’m aiming for.

Since there are tons of other flavours in the boil, I’m guessing that the sausage would be sort of neutral, more bratwurst than not, even though I’m not sure how that kind of preparation would find itself in Gullah cookery, which is my understanding of the boil’s origin.

Could anyone from the southeast try to describe the flavours of the sausage they’ve had in boils? Is it plain? Is it garlicky? Is the smoke heavy, light, or none? Are there chunks in the sausage or is it a fine, consistent texture? Is it peppery? Is it mild? Is there some kind of other flavour that isn’t listed?

Obviously I dork out on these things and am putting way too much thought into it, but seeing as how we’re spending less time and money in restaurants now, I figure why not? Any thoughts or anecdotes would be appreciated.

TIA!

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