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re: Best andouille sausage in New Orleans
Posted on 3/1/17 at 7:40 am to ruzil
Posted on 3/1/17 at 7:40 am to ruzil
quote:
I have heard people complain about the casing on WJ andouille, but I don't understand this since the first thing I do before slicing the andouille is peel the casing off. Do people actually leave the casing on the andouille when adding it to a dish?
If you're not peeling off the casing you have some chewy andouille there.
1
Posted on 6/30/17 at 3:18 pm to andouille
The casing from Wayne jacobs is natural casing. If you cook the gumbo down for hours, like any good gumbo should, it will become tender. The casing holds a lot of smoke flavor. If you don't want it in your gumbo, take the casing off and put it in your stock, it would be a shame to waste that smoke flavor.
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