You know this will get to be a long explaination and its only my opinion.
Beef middles were always the casing of choice. But remember a Boucheire is not just pork, they also did beef, and whatever else needed a group to butcher.
My opinion is the large casing was much the same as the pink salt. Cajun smoked sausage has only gone to adding some cured in the last few years, Seriously before that there was never a cure added. The andouille is cased in larger casings so when it and the sausage was hung in the smoke house there was no doubt which was which.
Andouille is not sausage, although sometime in my lifetime it seems that manufacturers have made it into a viable substitute. Why? because its cheaper to make it that way. no two system production lines needed, They are all cased the same, saving the manufacturer's money. You would no more see a coonazz nor a Frenchman have a andouille poboy than see the moon made of cream cheese. The same can be said about Tasso.
If you'll note, I have always used a 46MM+ casing and a 3/4" plate for grinding. In the very begining I was actually hand cutting my andouille meat which was actually more common.
This was not an old style boucheire like I said, the andouille would have been put up with a slow cure like #2. Andouille if made properly tastes like a spiced ground ham chopped and cased. I have also learned something which is never mentioned anywhere I have seen. Hand cut vice ground andouille meat is sooo tender!
Anyway like I said, I ramble on. yes all the original andouille was larger size than cajun smoked sausage. I believe it was for identification. Also the andouille is not twisted normally. Its just filled casings that are cut in about 18" sections. I twist mine in shorter sections to more easily facilitate packaging and use. Again Andouille is not sausage, its a seasoning and you don't use very much to a pot. I make my links about 6" and that being very extravagant with the andouille. Today its all more luxurious cooking. people use two types of sausage and andouille in a gumbo with multiple meats. You used to be happy to get a piece of meat in your gumbo bowl. LOL
Its a Louisiana tradition. Oddly in all my travels I never saw andouille anywhere else until Justin Wilson and Emeril made Cajun cooking popular.
BTW if you'll look close......
" I have seen the 32mm size called Andouille most of my career?"
You'll see its called andouille sausage,
Again its all my personal opinions.
Beef middles were always the casing of choice. But remember a Boucheire is not just pork, they also did beef, and whatever else needed a group to butcher.
My opinion is the large casing was much the same as the pink salt. Cajun smoked sausage has only gone to adding some cured in the last few years, Seriously before that there was never a cure added. The andouille is cased in larger casings so when it and the sausage was hung in the smoke house there was no doubt which was which.
Andouille is not sausage, although sometime in my lifetime it seems that manufacturers have made it into a viable substitute. Why? because its cheaper to make it that way. no two system production lines needed, They are all cased the same, saving the manufacturer's money. You would no more see a coonazz nor a Frenchman have a andouille poboy than see the moon made of cream cheese. The same can be said about Tasso.
If you'll note, I have always used a 46MM+ casing and a 3/4" plate for grinding. In the very begining I was actually hand cutting my andouille meat which was actually more common.
This was not an old style boucheire like I said, the andouille would have been put up with a slow cure like #2. Andouille if made properly tastes like a spiced ground ham chopped and cased. I have also learned something which is never mentioned anywhere I have seen. Hand cut vice ground andouille meat is sooo tender!
Anyway like I said, I ramble on. yes all the original andouille was larger size than cajun smoked sausage. I believe it was for identification. Also the andouille is not twisted normally. Its just filled casings that are cut in about 18" sections. I twist mine in shorter sections to more easily facilitate packaging and use. Again Andouille is not sausage, its a seasoning and you don't use very much to a pot. I make my links about 6" and that being very extravagant with the andouille. Today its all more luxurious cooking. people use two types of sausage and andouille in a gumbo with multiple meats. You used to be happy to get a piece of meat in your gumbo bowl. LOL
Its a Louisiana tradition. Oddly in all my travels I never saw andouille anywhere else until Justin Wilson and Emeril made Cajun cooking popular.
BTW if you'll look close......
" I have seen the 32mm size called Andouille most of my career?"
You'll see its called andouille sausage,
Again its all my personal opinions.
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