"I have made these many times and they are always great. I use chicken, turkey or pork sausage what ever I have on hand. I also leave out the fennel seed and nuts. These are a must along with Cajun shrimp at every family function. "

"I have made these many times and they are always great. I use chicken, turkey or pork sausage what ever I have on hand. I also leave out the fennel seed and nuts. These are a must along with Cajun shrimp at every family function. "

"I have made these many times and they are always great. I use chicken, turkey or pork sausage what ever I have on hand. I also leave out the fennel seed and nuts. These are a must along with Cajun shrimp at every family function. "

"Yesterday we had a large group of people over and I made a 19 pound prime rib roast using Emeril's recipe. While Emeril suggests that you put the aromatics underneath the fat cap, my butcher informed me that the fat cap is often removed at the processing plant and used by them to make stock. So I, instead, put my aromatics, including a few sprigs of rosemary, between the bone section and the meat. It did take a long time to cook to the proper temperature. Longer than I had expected but I don't know if that was caused by my oven or the size of the roast itself. The roast came out fantastic. It was a big hit with all of my guests. It was so easy to prepare other than the heavy lifting of the meat but that is why I have a husband. I will definitely make this again."