A great jambalaya or gumbo calls for great andouille sausage. But while some market brands are great, others are… hot dogs. Here’s how to choose the right kind.
When a recipe calls for andouille sausage, don’t even think about using a substitute. Andouille isn’t mild, like a Polish kielbasa. It’s spicy, but not like a hot link. It’s a full-on, flavor-packed bite of smoke, red pepper, garlic and thyme.
In France, the sausage is made with oddball parts of the pig, but here in the U.S., it’s typically made with smoked pork shoulder — there are a few chicken versions as well — that’s heavily seasoned, then smoked again to build its distinctive texture and flavor.
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