Yesterday's Andouille Sausage turned out beautifully, I couldn't be happier with the finished product. The recipe and smoking procedure are here at Nola Cuisine.
I made a Jambalaya for dinner tonight and the sausage was perfect; tender with bold flavor. The coarse, hand chopped texture made for a more tender sausage in the pot. It made a world of difference, truly the best that I've made yet, and truthfully, better than most that I have purchased.
Your Andouille sausages are absolutely beautiful and they look very apetizing!
ReplyDeleteWow, I can taste and smell those sausage through my monitor. This apple powerbook is amazing-haa :)
ReplyDeleteHappy belated Thanksgiving NO Cuisine . Hope you and yours had a great weekend.
Thanks Rosa and Mona, I'm glad that I got your tastebuds tickled. I hope you both had a very happy Thanksgiving!
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ReplyDeleteHow many pounds of meat is this recipe for? One would think meat is an important ingredient.
ReplyDeleteanyone who quotes "a confederacy of dunces" wins my immediate trust! your sausage looks amazing, thanks for sharing this.
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