Andoulli

[bigwheel]

Try BBQ and Sausage Making Secrets by Charlie and Ruthie Knotte. At least they aint peddling nothing but books.

bigwheel

 

[K Kruger]

Any other book recommendations.

I'd highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing by Ruhlman and Polcyn. See, also, the very lengthy eGullet thread on the book, with lots of pics and info, here.

 

[bknox]

Thanks for the recommendation. I found a book in my cookbooks I bought several years ago, when I first made fresh sausage, with an Andouille recipe in it that calls for using Chittlins. From what I remmember as a kid, chittlins were not real high on the list of things I like to eat but I may use the recipe.

I checked out the thread briefly and will bookmark as it looks really good. I will check out the book as well.

Thanks!

 

[bigwheel]

Sounds like you stumbled over an old timey authentic recipe. According to Chef Folse Andouilla was originally made with the stomach and intestines of the hawg (chitterlings) and stuffed into the larger casings..still chitterlings. It began life in France and/or Germany as guts stuffed into other guts. For authenticity..your on the right track. For edibility purposes it prob be best to use a mo up to date recipe.

http://www.gumbopages.com/food/andouille.html

bigwheel