Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle.1/4 lb bacon fat 3 cups onions,