Re: [CH] Spuds and Sausage

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In a message dated 08/23/00 2:46:32 PM Eastern Daylight Time, 
mpierce@martel-intl.com writes:

<< He also had no flour and no tomatoes. His
 was in a clear, thin broth rather than thick gravy type sauce I make. 
  >>

Mine too, till I read your version.  We just ate the "roux" version, a la you 
and I'm amazed that the flavor (but also the artery clogs) has been improved 
as much as it has.  Your version is truly an original in that the ingredients 
might be like many other ethnic dishes, but the prep is yours alone.  My 
version also benefits from poached chicken together with the Chourico.  This 
dish could use beans too.
I'm tellin' ya Mike, a person who likes to find excuses to eat Chiles is 
gonna love saturating this dish with Chimayos, Habbies, and Jalaps.
Thanks for the post, keep experimenting.
Gareth the ChileKnight

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