This was pretty good. I halved Robert's recipe for my fiance and I tonight. Actually, I think my fiance enjoyed this a bit more than I did.... Don't get me wrong. This is good, just not "knock your socks off good" (IMHO). I pretty much followed Robert's directions to the letter except for two things: a) adding three cloves of garlic (as opposed to halving the amount) and b) using 2 very large green bell peppers instead of a combo of green/red. I used Abita Turbodog beer (all I had on hand). Turbodog is a brown ale local to Louisiana my fiance says. I also elected to cook my sausage thoroughly first as opposed to just browning and allowing it to finish cooking after adding the veggies (I've had issues with my sausage not cooking through in the past). My only 'gripe' is the color of finished sauce - it was an unappealing, deep red color - but this is because of the beer I used. Had I chosen a lighter beer, I would have sacrificed flavor (dark beers are MUCH more flavorful) which I would NEVER do :) Served on large sumbarine rolls with homemade (deep fried) "potato chips" and the remaining two bottles of beer in the fridge! My fiance actually commented that he did not care for the sandwich idea (he says French bread would be better suited for sandwiches). Otherwise, he suggests serving this alone. Thanks for sharing your recipe Robert!
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