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Brats and Andouille - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post

The NOLA andoullie is spot on.


Thank you sir!

post #22 of 26
For what it's worth, for the last batch I made of the NOLA recipe, instead of chopping half of it into 1/4" pieces I just ground it all through the course plate and it came out just fine, without that tedious chopping...
post #23 of 26
That andouille sausage looks really good, just what I need for my shrimp boil this weekend!
post #24 of 26
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

For what it's worth, for the last batch I made of the NOLA recipe, instead of chopping half of it into 1/4" pieces I just ground it all through the course plate and it came out just fine, without that tedious chopping...


No doubt that it is a very tedious task, but I really like the texture/look you get from it.  I'll admit that my cutting hand hurt for a couple days afterwards.

post #25 of 26
Quote:
Originally Posted by westby View Post
 


No doubt that it is a very tedious task, but I really like the texture/look you get from it.  I'll admit that my cutting hand hurt for a couple days afterwards.


Just had to chime in on this topic. Cajun/Creole is one of my great obsessions. I have ate many-a-meal in New Orleans, and finding some of those ingredients outside of Louisiana is a serious exercise in patience. Pretty much, you gotta make them.

 

One of the hall-marks of Andouille is the grind of the meat. You gotta have those chunks in there. I have been wanting to try the NOLA recipe for quite a while now. Now I really want to.

 

In my searching for great Andouille, I did run across "Leidy" brand. I purchased it from RD. I was skeptical at first, but it is pretty darn tasty. You might try looking for it.

post #26 of 26

Nice sausage!

 

Disco

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