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Andouille Sausage

back2ajs | Dec 29, 201002:13 PM

I'll be in New Orleans near the end of January. I'm coming from Iowa - and since good Andouille sausage is a rarity in the midwest, I'd like to stock up on sausage to bring back so I can make jambalaya and gumbo for the rest of our long cold winter.

I typically get my andouille from a gourmet grocer in the Minneapolis/St. Paul area. Generally, recipes call for smoked Andouille. I personally prefer unsmoked Andouille - as I find the sausage retains a more intense heat/spice.

So what are the thoughts on Andouille sausage? Is unsmoked sausage a sacrilege? Who has the best sausage and where do you recommend buying sausage? Maybe your recommendations aren't in New Orleans - any lockers or butchers who will sell sausage by mail order/internet?

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