ISO: ISO, andouille sausage recipe. all you sausage makers---search didn't show anything. found an Olga

[angak1]

link. we have about 40 pounds of moose meat that our friends want made into andouille. we have the Aidell's recipe, but wondered if anyone here makes it.

 

[gayr]

Ang, Have a look at Emeril's Recipe......this is not tried and true by me, look at the reviews.

http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-andouille-sausage-recipe/index.html

 

[michael-in-phoenix]

Moose and chitlins. Made into sausage. Wow, how I wish Dave Barry...

...frequented this board.

He's written some amazingly funny stuff about moose doots.

Michael

 

[angak1]

no, no chitlins. americanized version.

 

[angak1]

looks good!

 

[michael-in-phoenix]

How so? Is it still andouille?

 

[angak1]

I haven't found a recipe with chitlin's unless you mean the casings we'll use. see Gay's link

perhaps we should just call it spicy New Orleans style sausage. there was a sausage called andouillettes made with chitlins, but not gonna happen up here.

http://www.regions-of-france.com/regions/centre/food-gastronomy/andouillettes-sausages-vouvray-wine/

 

[michael-in-phoenix]

Traditional andouille is made from the intestines and stomach of the pig.

His version does not include chitlin's.

Michael

 

[marilynfl]

oh geez....I guess I won't be eating that anymore. Is that why they make it so spicy?

The first andouille I had was in New Orleans and I had to keep eating French bread to get past the numbness on my tongue.

 

[angak1]

so we don't offend any andouille purists, we will call this our Kenai River Spicy Sausage.

 

[michael-in-phoenix]

I can't eat the authentic andouille with the chitlins because of the taste/smell.

I'm sorry, but I can smell the "pong".

No offense to anyone who likes it, but I don't even like to smell it as it cooks.

Michael