Quote:
Originally Posted by Instrument 41
Guys the use of hocks or skins is WAY over thinking it. You'll only get so much flavor. And actually you'll get more flavor from a quality smoked sausage. If you cook them in a crock pot it always best, takes longer but better results.
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Naahh. If you find nice, meaty hocks you can strip the meat from them after cooking and add them back to the pot. And you get a lot of flavor out of the bones and marrow.
I'll put it this way, when I see a package of nice hocks at the store, they get bought and that's what triggers when I have the next pot of beans.
Nothing wrong with the skin, either. When I make a cassoulet, I line the heavy, cast iron pot that I cook it in with pork skin. Very traditional.
Nothing wrong with adding a sausage, though. You can never have too much meat...