Brats and Andouille
- Thread starter westby
- Start date
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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...
Bummed
Meat Mopper
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.
farmerchad
Smoke Blower
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.
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