Best Andouille Sausage in town?

( Are you seeing a pattern here- we are hosting a Mardi Gras dinner on Saturday).

I make some mean Red Beans and Rice. In the past I've used Annie's Chicken Andouille sauasage, and the housemade andouille from Butchers Best in Prospect. But I certainly haven't tried them all. For this dinner- I want the very best andouille in town ( local or packaged). What brand do you like best and why?

Thanks,
Deb

Again Mike Best's Meat had the real thing.

[Robin Garr]

( Are you seeing a pattern here- we are hosting a Mardi Gras dinner on Saturday).

I make some mean Red Beans and Rice. In the past I've used Annie's Chicken Andouille sauasage, and the housemade andouille from Butchers Best in Prospect. But I certainly haven't tried them all. For this dinner- I want the very best andouille in town ( local or packaged). What brand do you like best and why?

I was too late to recommend Lotsa Pasta for tasso in small packages, Deb, but I've seen real andouille from Louisiana there, too. A lot of local places sell "andouille" that seems more like smoked sausage to me.

I know you don't have time for making it before Saturday, Deb but Andouille is easy to make at home if you have a smoker. Grind pork butt and fat very fine, chopped fresh garlic, black pepper, cayenne pepper, smoked paprika, salt and thyme are added to your taste. Smoke it a minimum of 4 hours over pecan wood and sugar cane (pick it up in Eastern KY) and eat it. Funny, it is just smoked sausage.


"Acadian driftwood, gypsy tail wind
they call my home, the land of snow
Canadian cold front movin' in
what a way to ride, oh, what a way to go."

Robbie Robertson

[Robin Garr]

Funny, it is just smoked sausage.

Very, very spicy smoked sausage, though, Ed. The real stuff in Cajun country, in my experience, is also a denser, harder sausage than most smoked sausage.

If you're ever offered andouillettes in France, by the way, be aware that it's a whole 'nuther thing. Chitlin' sausages, basically. It's good, but you have to be ready for it.

I make and smoke my own Andouille. Don't know if it is "authentic", but mine is very dense; it's really nothing at all like smoked sausage or Kielbasa.

I'd love to get some real pecan wood to use in my smoker instead of the BBQers Delight pellets that I've resorted to using instead.

Lois

Been very happy with what I got at Mike Best's.