NCPaul wrote:What would you estimate the percent fat to be? Looks great, it would have a hard time getting past my breakfast plate. I'm testing two recipes myself for andouille this week. One is a modification of Big Guy's recipe (which is a modified version of John Folse's) and the other is a modification of Bruce Aidells' recipe. Are you happy with the level of heat?
Wikipedia wrote:Andouille in France
In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in color and has a distinctive odor. Also, a similar sausage is available called andouillette, literally "little andouille."
to provide seasoning and flavor
wheels wrote:We've grown some borlotti beans, I think that this type of sausage will be just the thing to give them flavour.
NCPaul wrote:to provide seasoning and flavor
I think this is the main point of this type of sausage. I've put eight recipes on a spreadsheet and the flavor profile for all showed salt, pepper, thyme, cayenne and garlic plus smoked flavor from cooking (often for long periods). They tend towards lean so as to not contribute grease to the dishes they are added to. Historically put into beef middles but now seen more often in large (40mm) hog casings. I'm cold smoking the ones I made now and they should be ready to taste this weekend; I'll put up my modified recipe then.
NCPaul wrote:The recipe you gave is from here:
http://www.nolacuisine.com/2005/11/14/a ... ge-recipe/
The photo looks lean to me. I'm trying to get to something with a similar appearance.
KennethYale12 wrote:This looks tasty and delicious. I will surely make one during my break time. It is always fun to make your own food and you are sure of the freshness of its ingredients.
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