Eh.. this was fair - I thought it was relatively decent, but my husband yucked at it. I used chorizo as was suggested in a review... it gave a nice smoky flavor but it got very crumbly, almost sawdusty weird texture. Here are some changes I made: during the last 2 or so hours of cooking, I threw a package of frozen potato-onion pierogies on top of the mix to add in a carb. Also I served it with crispy french fried onions when i plated it up. I didn't have parsely so I used fresh rosemary as the cooking spice and added some italian seasoning. Here's what I would do if I make this again (which honestly I doubt I will..): instead of using actual sausage, I would suggest a nice smoky ham bone... and for some reason I kept thinking this was crying for okra. I would suggest adding maybe a tad more liquid too.
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Eh.. this was fair - I thought it was relatively decent, but my husband yucked at it. I used...