If you want a redder sausage, increase the paprika. Perhaps its to dry and crispy the casing so it can be bitten off, without further cooking, as a smoked backpacking food. And since you grind everything, its a fantastic way to use the wobbly bits like livers, gizzards and hearts. Andouille sausage is a classical Louisiana smoked sausage which is commonly used for seasoning gumbos, jambalayas, beans, and many other dishes. So use what you have in your freezer or fridge and have fun with it. Made with traditional Cajun and Creole seasonings, our sausage brings the spicy and bold flavors of the South to your kitchen. (2) $12.00 Smoked Jalapeno Sausage with Pepper Jack Cheese (5 links) (1) $15.00 Smoked Jalapeno Sausage (5 links) $15.00 Smoked Alligator Sausage (5 links) (1) $20.00 Smoked Deer Sausage (5 Turn the heat up to medium/high and add the smoked lamb sausage and allow it to crisp and get warm for about 2 minutes. Pork, garlic, pepper, onions, wine, pork chitterlings, tripe. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool. Media: Andouille. My recipe below is an amalgam of what I saw at Legnon's, from Chef Donald Link's book. WebCrescent City Smoked Pork & Crawfish Sausage. // --> Or you can case it. Gator boudin is a traditional American sausage originating from Louisiana. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Louisiana boudin (boo-dan) is unlike French boudin, which is a more general term for sausages there. Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Boudin, Acadiana's pork-and-rice sausage. Nutrition information is automatically calculated, so should only be used as an approximation.