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Started By
Message
Veron Andouille sausage casing is it edible?
Posted on 8/17/17 at 6:44 pm
Posted on 8/17/17 at 6:44 pm
(no message)
8
Posted on 8/17/17 at 6:49 pm to GeauxZone90
I'm pretty sure you don't have to peel it
Posted on 8/17/17 at 6:50 pm to Boston911
Yes
Posted on 8/17/17 at 6:52 pm to GeauxZone90
You'll need to de-glove it
Posted on 8/17/17 at 6:52 pm to GeauxZone90
All sausage casing is food safe.
Intestine based casings are a preference. With boudin and andoullie most do peel.
Intestine based casings are a preference. With boudin and andoullie most do peel.
Posted on 8/17/17 at 6:53 pm to Napoleon
quote:
With boudin and andoullie most do peel.
I can't recall ever seeing anyone peel either.
Posted on 8/17/17 at 6:54 pm to crimsonsaint
Ok because I accidentally cooked it in my redbeans and that shite is chewy
Posted on 8/17/17 at 6:57 pm to Napoleon
quote:
All sausage casing is food safe.
Intestine based casings are a preference. With boudin and andoullie most do peel.
Have never seen anyone do this.
Posted on 8/17/17 at 7:07 pm to GeauxZone90
It doesn't cook well for sure
Posted on 8/17/17 at 7:10 pm to GeauxZone90
It's a synthetic casing. It's edible, but the best way to prepare is to slice it and peel it off. The meat will stay intact.
edit: I'm taking about the large andouille
edit: I'm taking about the large andouille
This post was edited on 8/17/17 at 7:12 pm
Posted on 8/17/17 at 7:10 pm to GeauxZone90
I did the exact same thing in my beans awhile back, and same sausage. Damn, I was pissed and my friends still give me shite over it... 
Posted on 8/17/17 at 7:16 pm to GeauxZone90
Grew up eating real andouille from LaPlace. I've never seen anyone peel it. If that's your preference, by all means, it's your food. Is this what a lot of y'all do with andouille?
Posted on 8/17/17 at 7:31 pm to GeauxZone90
Wtf u from?
Posted on 8/17/17 at 7:33 pm to GeauxZone90
Verons andouille regular sausage size no peel
Big boys peel
Big boys peel
This post was edited on 8/17/17 at 7:35 pm
Posted on 8/17/17 at 7:37 pm to Fusaichi Pegasus
Exactly. Some people may not realize that Veron andouille comes in the fat and skinny varieties. I can't imagine not peeling the fat version's casing off that brand. Plus it peels off very easy and the sausage stays well intact.
Posted on 8/17/17 at 7:51 pm to GeauxZone90
You really can't be serious right? Are you from "New Jersey"? (from the old salsa dip commercial)
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