Ingredient
Andouille sausage
Coarse smoked pork sausage, heavily seasoned with garlic and cayenne — the Louisiana version, which is a different animal from the French tripe sausage of the same name. Already cooked, so it is browned for flavour rather than cooked through.
- Sourcing
- American butchers and Cajun specialists. A smoked kielbasa with added cayenne is the usual stand-in and is noticeably milder.
- Varieties
- Louisiana, Cajun, French (tripe)
- Quality cues
- Deep mahogany from the smoke, firm, coarsely ground with visible fat.
- Substitutions
- Smoked kielbasa with cayenne, Chorizo, for a different spice, Smoked pork sausage
- Storage
- Refrigerate; it freezes well and slices more neatly half-frozen.
- Shelf life
- 2 weeks refrigerated, 6 months frozen