andouille

Sausage making and curing meats.

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sancho
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andouille

Postby sancho » Wed Jul 24, 2013 11:45 pm

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.

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Re: andouille

Postby Texas BBQ Syndicate » Thu Jul 25, 2013 9:34 pm

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

Postby The Idiot » Fri Jul 26, 2013 5:53 am

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!
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sancho
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Re: andouille

Postby sancho » Fri Jul 26, 2013 4:12 pm

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

Postby Meatcutter » Sun Jul 28, 2013 12:59 pm

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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