This is not smoked?!?!? I thought Audouille was a smoked sausage.

Reviewed On: Oct. 25, 2009

This is so-o-o-o much better than the recipe that was handed down in my family. We only used apple cider heated with cinnamon sticks in it. I will definately use this again! It gets so cold and wet here in the Pacific Northwest and this fall is colder than usual.

Reviewed On: Oct. 17, 2009

I just read all the reviews for this recipe. The people who gave it a low rating must not know how to tweak a recipe. For the potatoes I used small red ones cut in half. I don't use bullion cubes, I use "Herb Ox" Instant bullion powder - 1 tsp per cup of water. Before I brown the meat I dredge it in flour mixed with rosemary, sea salt, pepper and granulated garlic - that slowly thickens as it cooks to make the gravy. Again the amounts of the spices depends on your taste buds. Lastly, I cook it 1 hour on high and 6 - 8 hours on low testing the veggies after 6 hours. For an added kick put a 12 oz bottle of "Killian's Irish Red" beer in after 4 hours on low. The beer has plenty of time to loose the alcohol that way but you still have the flavor of the Killian's. This recipe is a great one it all comes down to personal preference and taste buds.

Reviewed On: Oct. 17, 2009