The French version consists of very rough chopped organ meats, onions, wine, and seasoning. They usually have a fairly distinctive odor and are gray in color.
The French Canadians that settled in Louisiana developed their own version, a finer ground sausage using smoked pork shoulder, garlic, peppers, wine, onions, spices and herbs, in a natural casing and smoked a second time.
In Louisiana, andouille is most often used as an “ingredient,” and particularly in gumbos or crawfish boils. You’ll rarely see it consumed on its own, and that’s a shame, cause it’s a nice flavorful change from ordinary smoked sausage.
StoneRidge’s own recipe calls for quality pork, onion, red pepper, and spices in a natural casing, smoked for hours over wood. The effort they put into making it shows in appearance, texture and flavor.
These are good sized sausages, about four to a pound, and today I am using them as a dinner entree. I have parboiled them (although this is not a required preparation step), sliced them on a bias, and then pan-fried in cast iron as it’s too cold to go outside and grill!
I serve ’em with sauerkraut for a hearty winter dinner! (But they would be terrific off the grill and onto a bun!)
StoneRidge Andouille Sausage Review
(Ed. Note – the manufacturer provided product for us to sample)