If you like sausage, andouille is great, IMO. In fact, it's really the only sausage I like, because it's not greasy. Duck and andouille gumbo is fabulous - you need a really dark roux for the best results. Best meat for red beans, along with smoked ham hocks - use both.
It really does make a great hors d'ouvre, too, sliced thin and heated, serve hot with a toothpick, or wrap a slice in pastry dough and bake, serve hot. Mustard on the side.
I've never made my own andouille, but it does look easy. I've got the equipment, as a kit with my KitchenAide mixer, just never tried, although I do grind beef for chili and meat loaf.
Any suggestions as to where to buy the casings? |
