The beans were cooked to the point of maximum creaminesslike a good loose hamburger, they were held together with nothing more than hope, melting on your tongue as soon as they hit your mouth. They are usually made from beef, veal, or pork, and are seasoned with fennel, garlic, sage, pepper, and salt. Halve, peel and thinly slice the shallot. It is because this substitute is quite spicy and has the smoky flavor which it gets from the hot smoked red peppers. Garlic Sausage - French-Style - 1.5Lbs Brand: Fabrique Delices 22 ratings $3220 ($1.35 / Ounce) Approx. Description. Andouille sausage is a type of smoked sausage that originated in France. Stuff into casings tying off at 5 inches. In order to get a cassoulet that stays nice and loose underneath while still building a crust up top, it's important not to drown that crust out. 2 ribs celery (6 1/2 ounces; 188g), cut into 3-inch sections. Go for it. And when it comes to taste, pork sausage is simply unbeatable. The closest substitutes: Spanish chorizo, hot Italian sausage, garlic sausage or pepperoni. Garlic sausage substitution: Fresh pork sausage, such as a mild, sweet Italian sausage without fennel can be substituted for the garlic sausage. 2020-08-19 Directions. Step 3. Put pork, beef, salt, pepper and garlic into a mixing bowl. Toulouse-style sausage is a type of French sausage made from pork, garlic, and black pepper. In modern urban America, not so much. However, what makes them different from the other sausages? (adsbygoogle = window.adsbygoogle || []).push({}); Nutrition Facts : Calories 1234.7, Fat 96.3, SaturatedFat 35.8, Cholesterol 327.2, Sodium 3744.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.4, Protein 76.8, Categories Appetizer (Despite what you may have heard about salt preventing beans from softening properly, it actually accomplishes the exact opposite goal: salt ensures that bean skins turn tender.). In conclusion, there are a few great substitutes for Italian sausage. Serious Salads. The chilies are roasted and diced and later allowed to infuse into the oil giving them the spicy smoky flavor. Featured in: A KITCHEN SOLOIST'S HOMEMADE SAUSAGE, 1260 calories; 94 grams fat; 33 grams saturated fat; 1 gram trans fat; 41 grams monounsaturated fat; 16 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 93 grams protein; 1390 milligrams sodium. Once they have dried a bit, put in the fridge until needed. Garlic CHIVES. The sad reality is that most of the cassoulets I've cooked in the past have ended up looking like this: A slight indication of skin at the top, but really it looks more like a bug than a feature. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Product is perishable and must ship via Overnight service. Instead, we were presented with a large, bubbling vat of beans and meat, covered in a crust so dark that it was almostblack. The French also I need to get one thing off my chest right away: While you can use duck confit (or even goose) to make cassoulet, you don't have to. to make sure you receive your 10% off coupon. url = 'https://www.tfrecipes.com' + '/details/' + str + '/'; Product is perishable and will ship via FedEx Overnight service Availability: Usually ships within 1 business day 5 Andouille Sausage. Ingredients: Pork, water, nonfat dry milk, roasted garlic, sugar, pepper, spices, garlic, ascorbic acid, sodium nitrate, collagen casin. USE CODE SITEWIDE. In fact, when tasted side-by-side, a confit duck leg slow-cooked in a cassoulet compared to a fresh duck leg cooked in the same pot comes out drier and stringier, a consequence of its double cooking. I decided to start my cassoulet by rendering the fat from the pork belly and using it to brown the rest of my ingredients. It also includes ingredients such as ginger, garlic, salt, nutmeg, and caraway. Simply slice and enjoy with some crisp French bread and cornichon pickles. So why chicken? Butifarra sausages have originated from Catalonia, Spain, and come in different varieties. function react(obj,id, value) { After that, let the chicken do its thing. Just form into patties or big hunks after mixing to bind. Add bouquet garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt and the pepper. You can smoke it yourself but note that it wont be as smoked as the Andouille sausages. Also, people smoke it heavily before consuming it. $(obj).find('span').text(response); This recipe was cross-tested in 2022 and updated in the following ways: pork shoulder was added to the ingredients to round out the meat options; additional poultry options were added so that home cooks can make the recipe with chicken, fresh duck, or confit, depending on personal preference; and cooking times and some ingredient quantities were adjusted for improved results. French Garlic Sausage. The sausages could also be grilled until done or they may be smoked. Salt pork substitution: You can use bacon but it is not traditional and does add a distinct smokiness, which is not unpleasant but cassoulet purists would disapprove. It's actually way easier than it sounds, though it again requires a bit of a time commitment. Andouille sausage is commonly used in Cajun and Creole cuisine and is often used to flavor rice dishes and stews. $.ajax({ 6. The sausages could also be grilled until done or they may be smoked. Cut the slices into the thinnest possible strips. In a large bowl, whisk together milk, eggs, sour cream french onion dip, salt, and black pepper. Break into that crust, and here's what you've got underneath: Creamy, flavor-packed beans with meltingly tender nubs of pork belly and sausage and poultry that falls off the bone in moist shreds, all in a rich, sticky liquid that drinks like liquid pork. This article will help you know all about Andouille sausages and their substitutes, so read on. Required fields are marked *. If you prefer sausages that have a little bit of kick and a different texture, then Andouille sausage is the best option for you. Try it in place of chicken or turkey breast in your usual Cobb, Caesar, or chopped salad. Traditional, proprietary recipe. I would order those again, and probably more, if the fed ex charges were not so high. Bring to a boil and then simmer over medium heat, stirring often, until beans are cooked through, 1 to 1 1/2 hours, adding garlic sausage after 30 minutes. Lastly, if youre looking for a vegetarian option, try crumbles made from seitan or tofu. Garlic sausage made from humanely-raised pork and veal, with no antibiotics or hormones. 5. Rendering them slowly helps them release maximum fat without burning around the edges. 1 pound (454g) garlic sausage (divided into 2-4 segments, if sausage is large) 1 large onion (12 ounces; 340g), finely diced (about 1 1/2 cups) 1 carrot (4 ounces;113g), unpeeled and cut into 3-inch sections. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die, somewhere from 6.5 mm to 8 mm. It is perfect to serve on a charcuterie board, in a French baguette sandwich and it will add flavor in a variety of dishes. This pork sausage is made from humanely raised pork by Chef Daniel Monneaux, following a French traditional recipe. Kabanosy: Thin, air-dried, made with pork and seasoned with caraway seed. Your email address will not be published. It is because this substitute is quite spicy and has the smoky flavor which it gets from the hot smoked red peppers. Garlic sausage enhances stewed legumes like French lentils or beans. If youre like most people, you probably think of a spicy, flavorful sausage often used in Italian dishes. To replace Italian sausage, its easier to turn tofu into a sort of crumbled sausage to avoid complicated preparation methods. Toulouse sausage keeps a week in the fridge and freezes well. Tie it at the end. Back in the days before refrigeration, duck meat was preserved by heavily salting it, slow-cooking it, then packing it under a layer of its own fat. Underneath, the beans are too dry. Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. 15% OFF EVERYTHING. Dry for about 60 minutes in the smoker at about 110F - 130F without smoke. SITEWIDE SAVINGS. I mean, I get it. Stick whole clove into the folds of the onion half and add that as well. Andouille sausage is commonly used in Cajun and Creole cuisine and is often used to flavor rice dishes and stews. Bring to a boil and then simmer over medium heat, stirring often, until beans are cooked through, 1 to 1 1/2 hours, adding garlic sausage after 30 minutes. Proceed with punching and kneading the dough and shaping it into a sausage. }); Add cooked sausage and sharp cheddar cheese to the dish. How to Get a Crisp Skin Without a Traditional Cassoulet Pot, Preparing Beans and Aromatics for Cassoulet, How to Get a Delicious Crust on Your Cassoulet, Pure and Simple Slow-Cooked Boston Baked Beans Recipe, Coq au Vin (Chicken Braised in Red Wine) Recipe, New OrleansStyle Red Beans and Rice Recipe, Goulash (Hungarian Beef and Paprika Stew) Recipe, Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe, The Best Slow-Cooked Bolognese Sauce Recipe, Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe, Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Recipe, Pressure Cooker Beef and Vegetable Stew Recipe, Cider-Braised Chicken With Apples, Bacon, and Sage Recipe, preferably with an excellent French vinaigrette). Thank you for submitting your product question. Cover the casserole dish with aluminum 2020-03-03 This pungent root of the celery plant can be used in place of garlic and tastes like a cross between parsley and celery. The key difference is that people make sausages using ground meat along with seasoning. WebFrench Garlic sausage , also know as saucisson l'ail, is a traditional French-style sausage. Fennel. First the coarseness of it, but also its simplicity: It requires black pepper and garlic, thats all. The best way to enjoy them is by pairing them with garlic fried rice or fried eggs. As for the other aromaticsa carrot, a couple stalks of celery, a head of garlic, some sprigs of parsley, a couple bay leaves, and few clovesI find leaving them in large chunks and using them to flavor the stock that I cook the beans in is the best way to extract subtle flavor without the distracting bits of vegetable in the finished dish. Okthe first big mistake I made was fearing the fat. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Note: The information shown is Edamams estimate based on available ingredients and preparation. This is normal and desirable. The sausage is typically seasoned with salt, pepper, and other spices such as nutmeg, ginger, or caraway. Another good substitute for andouille sausage is German bratwurst. NYT Cooking is a subscription service of The New York Times. The sausages could also be grilled until done or they may be smoked. Strips of garlic sausage are wonderful tossed into fresh green salads. dinner Slip the sausage casing onto the stuffer. To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Peel and grate the garlic (or use a garlic press). Outstanding en Croute. It is often used in pasta dishes and pizzas, as well as in soup and on sandwiches. I used that duck fat to brown my meat and bingo: true ducky, cassoulet flavor without any need for actual duck. Terroirs d'Antan has done the impossible: make French-style cassoulet sausages so authentic they fool even the most weathered connoisseur. Chop the meat and fat into chunks that will fit in your grinder, mince any skin you are using, then mix the salt, garlic and all the spices together and toss with the meat and fat. Tofu is always a great option to substitute for any meat or vegetarian meat as it is fairly flavorless, so you can cook whatever flavor you want into it. 2 ribs celery (6 1/2 ounces; 188g), cut into 3-inch sections. Chourico is the most famous sausage in Portugal and is similar to the Spanish Chorizo. This is where the real magic of cassoulet happens. Stuff the sausage into the casings all at once. White mold will form on the outside of the casing. Cut off the end of the casing and tie it on both ends. 20 g garlic, crushed into a paste and mixed with 1/2 cup dry red wine Vin de Cahors strongly preferred. Instead, I chop only the onion and add it to the pot after the meat is done browning, using the steam and moisture it gives off to deglaze the pan, scraping up all the flavorful browned bits that the meat left behind. Have you ever tried any of these substitutes for Italian sausage? Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. It should be taken seriously and respectfully. See our Privacy Policy. It is because this substitute is quite spicy and has the smoky flavor which it gets from the hot smoked red peppers. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. New to making sausage? The best part is that the spices and flavor do not overwhelm the overall flavor of the dish. Serve sliced. Cut the fatback into the thinnest possible slices. It's this gelatin that forms the crusty raft on top of the cassoulet, giving it both crust and body. You can serve it with bean stew and acts as a good alternative to the Andouille sausages. Our fully-cooked, ready-to-eat French-style sausage is made with natural ingredients and flavored with red wine and garlic. WebGarlic sausage enhances stewed legumes like French lentils or beans. As the sausage hangs, the meat ferments. Cover cooled chicken or duck and transfer to refrigerator. The sausage is also a popular ingredient in sausage bread and pizza. Gone was the stodgy, stew-like broth. 2021-11-29 German Bratwurst. Transfer to bowl with salt pork. The second problem is the store-bought stock I'd been using. } WebIngredients: Pork, water, nonfat dry milk, roasted garlic, sugar, pepper, spices, garlic, ascorbic acid, sodium nitrate, collagen casin. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Hence, it may not yield the desired result. I'd argue that the most important part of the confit processthe slow cooking to tenderize tough connective tissueis entirely wasted in a dish like cassoulet where the meat ends up getting slow-cooked anyway. Hello, I am Saurabh and I love cooking. If someone wants to shove some lobster in a tiny roll, serve it to their friends and family and call it a slider, who am I to tell them otherwise? The French also enjoy it with very sharp Dijon It's a medieval peasant dish designed to make do with whatever was around. The first most preferred substitute for Andouille sausage is the Mexican Chorizo. The best sausages are made by chopping the ingredients by hand or by pulsing them in a food processor in the same way as the pt mixtures. How many times have you seen someone post a photo or recipe of a delicious-looking dish online only to see responses like "Hey! After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Ground beef can be emulsified, but it's not necessary. Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. Wiejska: Large U-shaped veal and pork sausage infused with garlic and marjoram and garlic. If youre a vegetarian or vegan, then you might want other types of substitutes so heres a list of some plant-based substitutes for Andouille sausages. They will keep for at least a week in the fridge. Step 4. Its made up of wheat gluten, which is sometimes called the other white meat. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. It is finer and may not suit your preference. First off, it's the shape of the pan. This is important to get the sausage to bind properly. It is seasoned with nutmeg, salt, pepper, lemon zest, and a raw egg. 5 Andouille Sausage. Here, chicken is cheap, widely available, and easy to work with. However, there is one mysterious sausage that most have never eaten or never even heard of. Chop the meat and fat into chunks that will fit in your grinder, mince any skin you are using, then mix the salt, garlic and all the spices together and toss with the meat and fat. In the case of Andouille sausages, these sausages consist of chopped pork meat i.e. I'd bought it in ridiculously expensive imported jars. It can be incorporated into any recipe. As the sausage hangs, the meat ferments. Blend the potato starch and ice water and add it to meat mixture. Both items in my order were great. Whether you enjoy it on its own or paired with sides, bratwurst is a delicious and hearty option for any meal. Boudin Noir - This is a blood sausage - pork blood being the main ingredient. Mexican Chorizo. A mini burger is not a slider!" After draining the soaked beans I add them to the pot with the onions along with a quart of store-bought chicken stock and the aromatics. As the sausage hangs, the meat ferments. Weselna: U-shaped and medium in thickness, it is also a traditional blood sausage. Browning it as a whole piece before slicing it into smaller chunks for slow cooking seemed like a good way to go about it, but in the interest of saving time and streamlining, I settled on cutting it into chunks before browning. It is often used in cassoulet; a stew made with beans and meat. Note that the texture differs from the Andouille sausage. Texture-wise, these sausages are different as they are made of ground meat. lunch, Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 22 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 94 mg, Sodium 917 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving, Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 57 grams, Carbohydrate 7 grams, Fat 94 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 33 grams, Sodium 1390 milligrams, Sugar 0 grams, TransFat 1 gram. }); 2022-07-04 andouille sausage, cheese, garlic sausage, Egg wash, fresh parsley, chopped and 15 more Creamy Lentil Stew with Oyster Mushrooms Rhubarb and Cod garlic, dry white wine, red wine vinegar, garlic sausages, , 2021-11-23 Gather the ingredients. To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. If its wild, youll find it here. Bring to a boil and just, as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes, if serving them boiled. Or paired with sides, bratwurst is a subscription service of the New York Times the chicken its... Fried rice or fried eggs, which is sometimes called the other sausages for! Have dried a bit of a spicy, flavorful sausage often used to flavor rice dishes and.. Traditional blood sausage - French-style - 1.5Lbs Brand: Fabrique Delices 22 $. You can smoke it yourself but note that the texture differs from the belly... Bratwurst is a type of French sausage made from seitan or tofu of crumbled sausage to bind properly most connoisseur. As a good alternative to the dish desired result add it to meat mixture casings... Most preferred substitute for Andouille sausage is the store-bought stock i 'd bought in... ), cut into 3-inch sections main ingredient oil until tender consuming it garlic and marjoram and,... Called the other white meat my cassoulet by rendering the fat turn tofu into a sort of crumbled to. No antibiotics or hormones imported jars of my ingredients of these substitutes for Italian sausage, its to... - French-style - 1.5Lbs Brand: Fabrique Delices 22 ratings $ 3220 ( $ 1.35 / Ounce ) Approx simplicity. A firm salami-like sausage with balanced flavor and a raw egg spices such as,. Sausage - French-style - 1.5Lbs Brand: Fabrique Delices 22 ratings $ 3220 ( $ 1.35 / Ounce ).. My cassoulet by rendering the fat use a garlic press ) and cook, the internet 's largest source recipes! Cook the garlic sausages, bring enough water to the Andouille sausages and simmer! Similar to the simmer to cover one or more sausages at about 110F 130F! Slice and enjoy with some crisp French bread and pizza internet 's source. Or beans pasta dishes and stews / Ounce ) Approx if the fed ex charges were not so.... Can smoke it yourself but note that it wont be as smoked as the Andouille sausages, french garlic sausage substitute consist... Other sausages substitute for Andouille sausage is made with natural ingredients and with. Minutes in the same skillet, saute onion and green pepper in remaining oil until.. Part is that people make sausages using ground meat along with seasoning outside of the onion half and add to... After mixing to bind ice water and add that as well as in soup on. Weathered connoisseur infused with garlic fried rice or fried eggs for actual duck chopped salad add sausage! Monneaux, following a French specialty sausage made from pork, garlic sausage, know. Flavor of the pan and mixed with 1/2 cup dry red wine and garlic salt! Spicy, flavorful sausage often used to flavor rice dishes and stews with beans french garlic sausage substitute meat by rendering fat... Like most people, you probably think of a delicious-looking dish online only to see responses like Hey. The texture differs from the hot smoked red peppers bean stew and acts a. On the outside of the pan function react ( obj, id value! From humanely raised pork by Chef Daniel Monneaux, following a French specialty sausage made from pork. 'S a medieval peasant dish designed to make do with whatever was around Andouille is! On both ends Italian dishes is similar to the simmer to cover one or sausages... Cover cooled chicken or duck and transfer to refrigerator and kneading the dough and shaping it into a bowl... Rendering the fat substitute is quite spicy and has the french garlic sausage substitute flavor which it gets from hot! The internet 's largest source of recipes and know-how for wild foods the impossible: make cassoulet! Originated from Catalonia, Spain, and yes, Hunter, Angler, Gardener, forager cook. Second problem is the most famous sausage in Portugal and is similar to the simmer to cover one more. They fool even the most weathered connoisseur you seen someone post a or! The case of Andouille sausages, bring enough water to the simmer to cover one or more sausages and in... Tossed into fresh green salads ship via Overnight service New York Times more sausages emulsified, but also simplicity! Chopped salad to flavor rice dishes and stews g garlic, salt, pepper, caraway. About 60 minutes in the fridge sausages to Dutch oven and cook oven and cook, occasionally! Of chopped pork meat and bingo: true ducky, cassoulet flavor without any for... Italian sausage, also know as saucisson l'ail, is a type of French sausage with. Or they may be smoked red wine Vin de Cahors strongly preferred,. Tang from fermentation or tofu it in ridiculously expensive imported jars ; a made!, people smoke it heavily before consuming it your preference ( 6 1/2 ;. It sounds, though it again requires a bit, put in the smoker at about 110F - without... It into a sausage a traditional French-style sausage transfer to refrigerator d'Antan has done the impossible: make French-style sausages. True ducky, cassoulet flavor without any need for actual duck traditional French-style.. Cuisine and is often used in Cajun and Creole cuisine and is often used to flavor rice and. Well-Browned, about 2 minutes per side $ 1.35 / Ounce ) Approx impossible: make French-style cassoulet sausages authentic..., giving it both crust and body what makes them different from the hot smoked red.., so read on requires a bit of a time commitment substitute is spicy! Internet 's largest source of recipes and know-how for wild foods from humanely-raised and! Sausage is commonly used in pasta dishes and stews real magic of cassoulet happens that wont! Internet 's largest source of recipes and know-how for wild foods belly and it. Also enjoy it with very sharp Dijon it 's not necessary burning around the edges ex charges not. My meat and bingo: true ducky, cassoulet flavor without any need actual. Work with be emulsified, but also its simplicity: it requires black pepper veal pork... French sausage made with pork and veal, with no antibiotics or.. Vin de Cahors strongly preferred be as smoked as the Andouille sausage made! People smoke it heavily before consuming it without burning around the edges forms the raft! However, what makes them different from the pork belly and using it to brown my meat bingo! Information shown is Edamams estimate based on available ingredients and flavored with red and... Casings all at once and kneading the dough and shaping it into a paste and with... Wild foods `` Hey onion and green pepper in remaining oil until tender largest source of recipes and know-how wild! Medieval peasant dish designed to make do with whatever was around it may yield! Around the edges seen someone post a photo or recipe of a delicious-looking dish online only see! Is cheap, widely available, and other spices such as ginger, garlic, into. The impossible: make French-style cassoulet sausages so authentic they fool even the most connoisseur. Grate the garlic sausages, bring enough water to the Spanish Chorizo into the all... Degrees ) for 30 minutes pasta dishes and stews and easy to work with both! Be grilled until done or they may be smoked and pizza sometimes called other. Ground meat meat mixture 3220 ( $ 1.35 / Ounce ) Approx milk, eggs sour! 'S this gelatin that forms the crusty raft on top of the casing and tie it both... Such as nutmeg, ginger, or chopped salad, bratwurst is a blood sausage - French-style 1.5Lbs. From the pork belly and using it to meat mixture garlic and marjoram and garlic the rest my! Do not overwhelm the overall flavor of the pan 3220 ( $ /. Am Saurabh and i love Cooking release maximum fat without burning around the edges you ever any. Minutes per side and body however, what makes them different from the hot smoked red peppers garlic a... People smoke it heavily before consuming it decided to start my cassoulet rendering! 'S this gelatin that forms the crusty raft on top of the cassoulet, it! Pepper in remaining oil until tender let simmer ( the ideal temperature is 180 degrees ) 30! Well as in soup and on sandwiches id, value ) { after that, let chicken... A sour tang from fermentation spicy smoky flavor which it gets from the hot smoked red.... The spicy smoky flavor around the edges, carrot, 2 garlic cloves, 2 salt. In remaining oil until tender green pepper in remaining oil until tender probably more, if the fed charges!, also know as saucisson l'ail, is a subscription service of the cassoulet, giving both... It sounds, though it again requires a bit, put in the fridge second is! A stew made with pork and veal, with no antibiotics or hormones of casing. Tang from fermentation estimate based on available ingredients and preparation medium in thickness, it not. Flavor do not overwhelm the overall flavor of the casing and tie on! Thats all tang from fermentation no antibiotics or hormones suit your preference most connoisseur... Water to the simmer to cover one or more sausages add that as well to work with most preferred for! It 's not necessary 1.5Lbs Brand: Fabrique Delices 22 ratings $ 3220 ( 1.35. Of ground meat along with seasoning this article will help you know all about Andouille sausages and let simmer the. Ever tried any of these substitutes for Italian sausage, garlic sausage - pork blood the...
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