I had to look up "andouille" as I have tasted the French "Andouillette" in a restaurant in Paris and it was absolutely disgusting. It absolutely stank - just like a bad toilet. It tasted like you would expect a bad toilet to taste too - not that I have actually tasted one! When I found out that they are traditionally made from minced pigs colon I was not surprised. The French will eat anything!
I am pleased to say that it did not look anything like your photos above. What do you put in yours? Please don' t say pigs colon!
Now that sounds like something that would go down very well indeed ." src="http://files.smokingmeatforums.com/smilies/icon14.gif" />
In the old days Cajuns made andouille with gut in gut, it was highly seasoned and made from scraps left over when butchering. It has evolved over the last 50 years or so to be a highly seasoned course ground heavely smoked sausage mainly used as seasoning meat in gravys or beans or greens. Where ever ya want a lil seasoned smokey taste. I dont have a video of the process but this is my friend Tod's video that shows how we do it, recipee included. There are several good Cajuns on this site and we all do it a LIL DIFFERENT BUT THIS IS WELL EXPLAINED video to get ya started in the right track.
Oh, and I'll pass on the nice comments to my friend Tod. We are trading buddies and menbers of a group who love to do things the old way. Too bad this forum is apranoid or something cause there are hundreds of interesting forum posts me and my friends have written. It's ok for tehm to post links to my blog abbout how tos for sausage and stuff but when I do they delete it. If it werent for the nice guys and fun stuff here Ida left in disgust months ago. So its thanks to you guys for making up for it.