Smoked Andouille

This is a quick and tasty sausage that will most  likely be a “Charcuterie Sunday” BBQ staple.  Season primarily with cayenne, dry mustard, onion, and fresh garlic; I think some grated extra sharp cheddar would be a great addition to the next batch.  It is usually seen in jambalaya’s and bean stews, it was also good sliced thin and eaten cold with a little Cajun mayonnaise on the side.

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