I've got some coming from Jacobs in La Place.
It's supposed to be the best and so we're about to find out. I will say the pictures I've seen lead me to believe from the texture that it is. Updates to follow. Hopefully they ship tomorrow and if so it'll be here Friday.
andouille
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- Rustler
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Re: andouille
I lived in baton Rouge and ran the gulf coast for a couple years, ( from Corpus to Bay St Luis) and in my humble opinion, the best andouille I have ever had, for eatin and cooking comes from Burts Meat market in Houston on Shotwell. I dont know if they ship but I am lucky enough to be close enough to get it when I need it.
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Re: andouille
I was going to make a batch of Chorizo this weekend, but having looked at the pic I might change my plans and run up a batch of Andouille!
Do those ones have any chitterlings in; it looks to be nice fatty pork, but I've read that some have a small percentage of guts. I've got some frozen Uterus which I might add to half the batch!
Now I'm hungry!
Do those ones have any chitterlings in; it looks to be nice fatty pork, but I've read that some have a small percentage of guts. I've got some frozen Uterus which I might add to half the batch!
Now I'm hungry!
The Idiot Gardener - gardening, brewing, charcuterie, cooking and banjo playing, all without any clue whatsoever!
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Re: andouille
As far as I know it doesn't have any chitlins in it. I would guess it to be about a 30% fat ratio.
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Re: andouille
Sancho, there Andouille is great!! I supply the beef middles they use to make it. Also, all there hog casing too.
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