re: #36 (((Archangel1)))

That. Looks. GOOOOOD.
What are we seeing asides from the sausage and potatoes? Can’t quite identify the spice…

Thanks! The sausages were cooked in the same pan as the potatoes so the spuds picked up some serious flavor from the sausage. It was an Andouille recipe so there was some heat involved. The fat was tinged red from the cayenne. As plated, the red specks are Aleppo pepper.

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