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Started By
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Real andouille question.
Posted on 11/23/13 at 10:27 pm
Posted on 11/23/13 at 10:27 pm
So I bought five pounds of Jacob's andouille. It's much larger than the crap you buy in the grocery stores. And the casing is also much tougher. Do you remove this casing before cooking? Or do you leave it on and just cook it, becoming more tender as it simmers?
4
Posted on 11/23/13 at 10:36 pm to ssand
What do you want to do with it?
And how are you preparing it?
And how are you preparing it?
Posted on 11/23/13 at 10:37 pm to heypaul
Red beans and rice. Gumbo. And so on.
Posted on 11/23/13 at 10:49 pm to ssand
I always remove the casing.
Posted on 11/23/13 at 11:13 pm to ssand
i always leave it on
i use it in my white beans and red beans and jambalaya
i literally rotate between jacbobs, baileys, and (my favorite) Don's (harware store)
but i slice it real thin
i use it in my white beans and red beans and jambalaya
i literally rotate between jacbobs, baileys, and (my favorite) Don's (harware store)
but i slice it real thin
Posted on 11/24/13 at 6:01 am to heypaul
Remove the casing, always.
Posted on 11/24/13 at 7:33 am to hungryone
I always remove the casing
Posted on 11/24/13 at 8:01 am to CHEDBALLZ
you can't remove Dons casing.
Posted on 11/24/13 at 8:34 am to ssand
Artificial (Large) = Remove
Natural (small) = Cook with meat
I worked in the sausage manufacturing industry for 10 years and used to sell/deliver the meat Bailey's & Jacobs uses. Consider me a credible source
Natural (small) = Cook with meat
I worked in the sausage manufacturing industry for 10 years and used to sell/deliver the meat Bailey's & Jacobs uses. Consider me a credible source
This post was edited on 11/24/13 at 8:37 am
Posted on 11/24/13 at 9:58 am to ssand
ETA: replied to wrong thread. Damn hangover from lat night....
This post was edited on 11/24/13 at 10:05 am
Posted on 11/24/13 at 9:59 am to HoustonGumbeauxGuy
Fix the link, hoss.
Posted on 11/24/13 at 11:13 am to lilsnappa
Re large being artificial....nope. Large hog casings are easily available and natural large intestine casings are used by smaller, more traditional places. Not all large diameter stuff is artificial. Still, I remove the casing on andouille...it can get leathery with the extended smoking the sausage receives.
Posted on 11/24/13 at 11:14 am to OldHickory
I bought the casing so I eat the casing.
Posted on 11/24/13 at 1:13 pm to OTIS2
Recently bought some really legit andouille from Frank Fontenot's in Ville Platte. Had it shipped in.....they gave me 2 # of their tasso as lagniappe!! Damn good
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