Got me a recipe... buy I am having problems with the sausage...
I KNOW what Andouille is.. I even have a link to a site...
BUT.. I am in Australia, remember... I need you to describe it to me.... because in the links I have, it looks a lot like salami.. a mild salami... which (as I hear you purist take a collective gasp) CLEARLY IT ISN'T!!!!!
Any Aussies on line that have made it??
Any one there dare admit to subbing the Andouille for something else....
I KNOW it won't be authentic, but I want to give it a red hot go... and I need a description of the sausage so I can translate it into Aussie.
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