TNBear
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Post by TNBear on Aug 30, 2008 6:30:01 GMT -5
Anyone know of a place to purchase good andouille in town? We want to make some gumbo over the weekend and the "andouille" sold in the supermarkets is suspect at best.
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Post by tcrashfx on Aug 30, 2008 6:36:03 GMT -5
I am not sure if he has andouille, but Don's Meat (6300 Hixson Pike) has the best "hot" bratwurst I have ever eaten. I'd highly recommend any other meats he sells.
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Post by doughlady on Aug 30, 2008 8:10:41 GMT -5
I would be suspect of any place here in Chattanooga for good andouille, but you can mail order. I used to order from Poche's, but haven't for awhile. There are several places in Louisiana that will ship their good andouille. Of course that is no help for you this weekend.
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Tookie
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Post by Tookie on Aug 30, 2008 11:23:03 GMT -5
You can get some decent andouille at Fresh Market.
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TNBear
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Post by TNBear on Aug 30, 2008 14:15:59 GMT -5
We ended up downtown and went by Greenlife. They had some in the case so we will find out how it is. Tomorrow. We also stopped by Master Blaster and purchased a slab of the best ribs in town to have this evening.
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Post by daworm on Aug 30, 2008 15:05:55 GMT -5
The Johnsonville they sell at Bi-Lo isn't horrible. Not like the good stuff, but not horrible.
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Post by tcrashfx on Aug 31, 2008 5:31:10 GMT -5
I checked with Don's Meat and they don't make Andouille, but they make Boudin sausage.
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Post by bluckarma on Aug 31, 2008 5:59:54 GMT -5
I'd like to know how the greenlife andouille is.
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TNBear
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Post by TNBear on Aug 31, 2008 7:17:56 GMT -5
I'll let you know this evening or tomorrow AM. Hmmm, I guess I'll have to try Don's boudin, I really like boudin.
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Post by tcrashfx on Aug 31, 2008 17:56:59 GMT -5
I'm going to have to try the Boudin (Even though it has liver in it!).
I think Andouille would go good in Low Country Boil. I am going to try it in my next batch as I have never tried it.
(It won't break up in a stew will it? And should I slice it in 3 inch pieces or smaller?)
Oh and BTW the Hot Bratwurst from Don's was actually Hot Italian Sausage, but it was still damn good. (Put the last three on the grill today!)
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Post by bluckarma on Aug 31, 2008 18:18:01 GMT -5
Man I love sausage. I need to back out of this thread before I make a trip to the store.
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TNBear
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Post by TNBear on Sept 1, 2008 8:28:48 GMT -5
The answer to the question of the nature of the andouille at Greenlife is: boring. The flavor is good, just not as deep as I would care for.
Andouille would indeed be good in a Low Country Boil. It's a firm sausage and should not beak up when it cooks. It certainly didn't in our Gumbo, which was quite good, but we did fry it off first.
Here's a story of a sausage lover: My very good buddy was in Austria over the summer. His wife had a summer position so he joined her for a couple of weeks. Anyway, being of German extraction my friend was naturally enchanted by the wide variety of sausages available. When he flew back to the States he made a decision, possibly beer-inspired, to bring some sausage back. Of course he chose the stinkiest garlic laden sausage available and packed it up. As you have all suspected, he indeed was sniffed out at Hartsfield on his return. He said they gave him a pretty hard time before finally cutting him loose.
That is a true sausage lover, not necessarily the smartest one though.
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Post by chiliman on Sept 1, 2008 21:34:32 GMT -5
I just did a search for "low country boil", how this goodness has gotten past me I will never know but I will be trying this soon.
By the way I am a huge fan of Dons Meats. I don't live near Fresh Market or Greenlife though I love both stores. Dons is convenient and great meat shop! I will pick up some of the hot Italian tomorrow.
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Post by Justin Thyme on Sept 1, 2008 21:44:32 GMT -5
I found this that might be of use to you. * 5 pounds pork butt * 1/2 pound pork fat * 1/2 cup chopped garlic * 1/4 cup cracked black pepper * 2 tablespoons cayenne pepper * 1 tablespoon dry thyme * 4 tablespoons salt * 6 feet beef middle casing (see butcher or specialty shop) Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200°F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. Recipe by: Chef John Folse Louisiana's Premier Products 2517 South Philippe Avenue Gonzales, LA 70737 (504) 644-6000
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SunnyKC
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Post by SunnyKC on Sept 4, 2008 16:35:20 GMT -5
Bruce at the river street deli.. down in coolege park has some good sausage too.. he carries Boars head.. but will on occasion make his own brats.. he may make andouille as well... used to be a place on east Brainerd road that made the BEST tequilla/lime chipolte sausage... OOOOO_EEEEEE!!! you can get some prety good Emeril brand sausage at Sams or at Publix... ummm... yeah.. I'm German.....
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TNBear
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Post by TNBear on Sept 4, 2008 19:18:01 GMT -5
Looks like a good recipe, thanks Justin.
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Tookie
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Post by Tookie on Sept 5, 2008 14:02:26 GMT -5
We did a low country boil for Labor Day. I got some type of spicy sausages from Sam's for this one. They were not Emeril's brand. They were VERY spicy and VERY good. I'll have to go back and see if I can find them again. This is the 3rd low country boil we've done this summer and we'll be doing another one in 2 weeks at Hilton Head.
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NewsShooter
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Post by NewsShooter on Sept 9, 2008 12:37:39 GMT -5
Found authentic Savoie's Andouille at Publix ... and not expensive. This stuff is made in south Louisiana, not too far from where I grew up. I used to know someone who worked there and got lots of "free" product.
I'm making some Jambalaya with it this week.
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