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Started By
Message
What is the difference between Smoked sausage and andouille
Posted on 3/5/13 at 11:42 am
Posted on 3/5/13 at 11:42 am
Forgive my ignorance...
This post was edited on 3/5/13 at 1:29 pm
8
Posted on 3/5/13 at 11:44 am to Jibbajabba
Andouille can be many things these days depending on who makes it. The use of stomach/intestines can be more or less. Not a fan due to that.
Posted on 3/5/13 at 11:44 am to Jibbajabba
All Andouille is smoked sausage but not all smoked sausage is andouille
Posted on 3/5/13 at 11:44 am to Jibbajabba
Andouille is a smoked sausage made with lean pork chunks and other seasonings.
Posted on 3/5/13 at 11:49 am to KosmoCramer
quote:
Andouille is a smoked sausage made with innards, lean pork chunks and other seasonings.
Posted on 3/5/13 at 1:16 pm to AlxTgr
True Andouille is prok in a beef casing. It should be larger than sausage. Also Andouille is ground courser, meaning the holes in the grinder head are larger than your index finger.
Pork sausage is pork in a pork casing. A casing is intestines. Cows are bigger than pigs. Also the cutting head on the grinder has many small holes thus the meat has a less course texture.
Most andouille in the stores is sausage. I haven't sampled them all, but I believe there is a legitimate misconception that andouille is just spicy "Cajun" pork sausage. Not the case.
When I make it, I make andoulle first then take the left over pork and mix it withmy sausage mix and send it back through the grinder.
In fact andouille resembles patti sausage more than regular sausage.
Pork sausage is pork in a pork casing. A casing is intestines. Cows are bigger than pigs. Also the cutting head on the grinder has many small holes thus the meat has a less course texture.
Most andouille in the stores is sausage. I haven't sampled them all, but I believe there is a legitimate misconception that andouille is just spicy "Cajun" pork sausage. Not the case.
When I make it, I make andoulle first then take the left over pork and mix it withmy sausage mix and send it back through the grinder.
In fact andouille resembles patti sausage more than regular sausage.
Posted on 3/5/13 at 1:25 pm to Jibbajabba
Funny story, a number of years ago my wife and I went to visit my uncle in California and he wanted to eat tat the cajun restaurant. I ordered the chicken and andouille gumbo and she said "you mean the AND dooie gumbo. I just looked around the table and we all bust out laughing. She never knew the reason for the laughter, but she probably spit in my food...
Posted on 3/5/13 at 1:28 pm to Jibbajabba
Your thread title and sustance of your post should have been swapped. expect the anchor.
Posted on 3/5/13 at 2:02 pm to wickowick
quote:
"you mean the AND dooie gumbo. I just looked around the table and we all bust out laughing.
Did the table really all look around and bust out laughing? I know a lot of people more coony than you that say AND-dooie.
Nice story though I guess. I guess it was funnier when you thought about it.
Posted on 3/5/13 at 2:10 pm to Jibbajabba
quote:
True Andouille is pork in a beef casing. It should be larger than sausage. Also Andouille is ground courser, meaning the holes in the grinder head are larger than your index finger.
this, I also remember being told as a young boy that pecan wood & shells were to be used when smoking traditional andouille.
Posted on 3/5/13 at 2:17 pm to BigDropper
...and stomach and intestines.
Posted on 3/5/13 at 2:31 pm to AlxTgr
quote:
Andouille can be many things these days depending on who makes it. The use of stomach/intestines can be more or less. Not a fan due to that.
I avoided it when I was younger because of that, I grew up on Debris and Organ Meat, and it got old. I had it cooked in smaller chunks and crispy one time and I was back on that wagon. Use it that way whenever I make beans or bean soup.
Posted on 3/5/13 at 2:44 pm to Jibbajabba
Sausage is sausage-green or smoked-& andouille is just a "type" of sausage. REAL andouille sausage is made with more than just pork "meat" there is some organ & what people call debris meats in there too. Of course what you buy at most stores now-a-days as andouille is almost opposite of that, it's usually nice, clean, chunks of meat in sausage form. There are still a few places in Evangeline & St Landry parish were you can get the old time stuff.
Posted on 3/5/13 at 4:10 pm to Jibbajabba
Seems like everyone's opinion varies. Mines is that it's just a coarser grind of smoked cajun pork sausage. I make it often. I have heard the debris opinion before but not the beef casing one... Just use a larger pork casing. There are different sizes. Beef would probably be too big. That's more like bologna size.
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