Remember my friend, andouille is not sausage, its a seasoning meat. You don't need that break/tearable skin on andouille because you do not want it to break and tear, you want it to hold the meat together while its boiling away all that fat and most excellent cured meat. Ya know when I was a little boy, I thought they made andouille with the left over holiday hams. LOL.
Andouille and tasso are seasoning meats, they never stand alone.
I can't really see on that little cut piece, how did the cooling go, do you maintain the large pieces of fat? I see lots of cracked black, thats good. Nice color too, sort of red, what did you smoke with?
Looks great to me. Need some red beans or gumbo now to throw it in....... Tomorrow's Monday its red beans and rice day in Louisiana. A bit of bacon trim, or andouille, or even keilbasa..... You just can't lose!
Red beans and rice with some real Louisiana gumbo..... "bamb" that would soooooo good.