The cut -
Nothing says cajun like Andouille. Farmer Bryan spent parts of four years living in New Orleans - so he knows a thing or two about Andouille. This is a New Orleans staple and goes really well in gumbo, pasta, and red beans and rice dishes.
The Preparation -
This sausage is perfect for any of your cajun cooking. Dice it up and add it to stews, gumbos, étouffée, greens, beans… anything that you want to add a bit of a kick to.
The Location -
We grab our sausage from a number of different places on the hog. The first off is "trim" - which is a term used for the trimmings on more select cuts like chops and bacon. After that we grab some fat from the hogs back - and then add in shoulder, picnic, ham, cheek, and shank!
