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A northerner with smoked pounce, please help!


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A northerner with smoked pounce, please help!

trueqwest | Jul 3, 2007 10:27 AM

Hey all,

A good friend of mine from New Orleans (originally Baton Rouge) brought me a whole smoked pounce, telling me how good it was at a Villa Platt food festival he went to recently. Excited to try it out, I've been looking online for tips on prep for my new item. Google search brings up NOTHING, except for mention in a few smoked meat festivals. I remember he mentioned it's a backwoods down home thing, not a mainstream food item.

Can anyone help? It's in my freezer (just got it yesterday) and I don't know how to cook it (is it already cooked? Do I just let it thaw?), serve it, or what to drink with it (Abita? Turbo Dog? Wine?) Please help, as my instructors here in NYC don't even know what it is-although when I find out, they expect me to serve them a portion...

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