Andouille and Cajun Smoked Sausage ~ Foamheart

[browneyesvictim]

Darn fine looking sausages Kevin! I would pay shipping to Oregon!
You sir are inspiring me for making some of them or both Is there a difference in those and what is called a "hot link"?

 

[driedstick]

Dang nice looking snausages!!!

 

[ab canuck]

That is some beautiful looking sausage Kevin. Love the color on them. Lots of work and satisfaction on those trays....

 

[foamheart]

That is some beautiful looking sausage Kevin. Love the color on them. Lots of work and satisfaction on those trays....

Thank you

You know what, it told some time, but I enjoyed doing it so there was really no work involved. I wouldn't call it stress relief, I beat bread dough for that, but I know most near all this will be given away to friends so I enjoy doing it. The color is Pecan and apple, I like that color also.

Darn fine looking sausages Kevin! I would pay shipping to Oregon!
You sir are inspiring me for making some of them or both Is there a difference in those and what is called a "hot link"?

Thank you

If coonazz's can make 'em, I am pretty sure you can too. As to the hot link, to me there is. Every time I have had a hot link, they took the hide offa my tongue they were so hot. To me hot sausage is supposed to allow you to enjoy a hot sausage, not need to beg for a glass of milk. LOL But thats only my opinion.

Dang nice looking snausages!!!

Thank you kindly sir.

 

[foamheart]

My only thing I would change on the andouille is the amount of fat. They were fatty butts and I went for it with all the good fat. On the other hand that maybe why this is the most tender andouille I have made in a long time.

Its Chilly here today, I have new andouille and sausage and a package of chicken thighs. I thought gumbo. Below is a picture of one link of andouille cut up so you can see the inside. My photography skills are really bad, but...........



Into the pot they good and after a couple of hours its ambrosia



This is what a chicken & andouille file gumbo looks like at my house.



Ok that's all there is. This was made with the single smoked andouille, can't wait to try the double smoked and seeif its just as tender........

Thanks again for looking in.

 

[Salty1]

Looks great foam. I hope to do some andouille myself sometime. $6.99 a pack at Rouses gets pricey when I use it for a lot of dishes.