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Posted on 6/12/20 at 8:41 pm to ThreeBonesCater
I’ve seen Prudhome’s andouille processed. I never understood the potatoes. But he said that was his recipe from where he was from. That’s the only andouille I ever heard of using potatoes.
Posted on 6/12/20 at 9:13 pm to ThreeBonesCater
quote:
starch in the potatoes could serve the same binding purpose as the milk powder
Yea this is what I'm thinking. Similar to adding mashed potatoes or potato flour to rolls and bread to help maintain moisture?
This post was edited on 6/12/20 at 9:16 pm
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