As a Wisconsin resident, it's very easy to find good sausage...finding good andouille....not so much.
I've been hand making my own, from a John Folse recipe, but would like to compare my product to some quality product from Louisiana. I'm sure to get ideas to improve what I'm doing
So, NOLA Hounds, whose andouille do you put in YOUR recipes?
So far I have, from a friend in New Orleans:
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