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Old 07-24-2012, 07:22 PM   #11
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Quote:
Originally Posted by cmontg34 View Post
No, I had bought some to make jambalya and only used 3 of the 5 sausages. I froze the other two and just wanted to try them out in something new. I would love to try my hand at sausage making, but I need to get a meat grinder first.
Not always. I buy regular ground pork and make sausage patties. They can be quite nice.....
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Old 07-25-2012, 02:31 AM   #12
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Alas no, I'm hoping to get one this year (a KA mixer). If worse comes to worse, I'll probably just buy a simple grinder and use it until I can upgrade.

The patties sound like a good idea, less work too. Could use them to make a Cajun breakfast sandwich...
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Old 03-03-2013, 01:13 PM   #13
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I'm relatively new to New Orleans, (4 years), so I've been trying the various sausages available here.

Andouille is strong flavored and salty, not really suitable for straight eating, but I really like the flavors.

I've been using it mostly as a flavoring meat for all kinds of beans.

I think it's very like the hard chorizo, which I've been unable to find here (only the softer, greasier kind). It's really good in scrambled eggs with cheese, just use it sparingly. It's really salty.

Today I'm trying something new, using Andouille in a hash. Recipe to follow.
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Old 03-03-2013, 01:25 PM   #14
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Red beans and Rice. Classic use for Andouille.

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Old 03-04-2013, 07:47 AM   #15
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We really like this andouille gnocchi.

emerils.com | Mobile Recipes
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