Many thanks.
I miss making jambalaya & etouffee because I can't buy andouille sausage. Anybody know what I can use to substitute the andouille with??
Chorizo might work well as a substitute.
Surely andouilette sausage is available here ???? (tripe sausage )
I think closest is spiced chorizo, if the paprika component is acceptable to you - available at Aldi. Otherwise, try spicy Landjaeger.
Andouille is different in that it doesn't taste of merde
I have been a veggy for over ten years now, but I still have the memory of the smell of andouillete, on a visit to France. OMG! Merde is right!
Don't know why I'm encouraging meat eating, but found this recipe. Unless you have your own smoker with pecan or hickory wood, you may find it a little difficult. Think I'll stick with vegetarian sausages. Btw Pork Butt??
5 lb Pork butt 1/2 c. Garlic , finely chopped 1/4 c. Black pepper , coarsely grnd 4 Tbsp. Kosher (coarse) salt 1 Tbsp. Thyme , dry 2 Tbsp. Cayenne pepper Directions
Grind pork butt for sausage. Place grnd pork in large mixing bowl and blend in all other ingredients. Form into links using case-less method described. In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood. The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.
The best result so far was with Merguez. I got them in Coop.
Chorizo is also good. Or just go to the local butcher and get some
Garlic-Sausages.
Hmmm, I DO have my own smoker, and have some hickory pellets as well, may have to give it a try (I also have a meat grinder)!
Pork "butt" is actually the shoulder.
BTW, what is the "case-less method described"?
Tom
I use spicy chorizo as well. Not quite the same texture as andouille, but the flavor is good. I often cook it separately to reduce/remove some of the fat and keep the paprika-colored fat from coloring the whole dish.
I knew you'd ask that. I've had another look on-line but sorry can't find it.
I'm not sure myself, but I would suggest shaping sausages with your hands, then rolling them tightly in cling film to compact them a bit. After that, chill them for a while in the fridge to let them firm up. Then, of course, remove the cling film before smoking!
Close!
I looked it up, basically that but do them at low heat for 40 minutes and THEN remove the cling film and finish smoking!
Next time I go to the butcher I'll ask about casings, may be easier.
Tom
The only thing Cajun andouille and French andouillette share is the name. The former, while far from being my favorite sausage (that honor goes to Latin American fresh chorizo), is a pleasant experience. From everything I hear, the latter is at best an acquired taste, and at worst a form of biological warfare.
I went to Paris on a school journey, (returning from 2 weeks at Interlaken) we ate lunch at a student hostel and were served andouillette .
How can the French chefs serve this to anyone? I am sure they didn't pick on us Rosbief as it was early days (1955) and we were still in their good books!
Do not ever, ever, order andouillette, it is quite simply disgusting! http://en.wikipedia.org/wiki/Andouillette
At least the French have more than one dish to choose from
Yes, indeed, one of these things is not like the other, even with a similar name; one is a yummy cajun sausage, the other is like eating the contents of a chum bucket in a sausage casing. It is, indeed, an acquired taste.
In my younger days, when I first tried andouillette thinking it was the cajun version, nearly gagged when I bit into the sausage and realized my mistake a leetle too late. I think it's the texture that's the killer....
Too true, and the more expensive and "artisanal" the andouillette, the more its taste tends towards the letter.
"Politics should be like andouilette: they need to smell of s%*t, but not too much so" - Edouart Herriot
I find that the smoked saucisson sausages work as a great alternative to andouille.