Tag: Andouille Sausage

Johnsonville Andouille Sausage Review

Andouille, the Americanized version, originated on the German coast of Louisiana as a smoked coarse ground pork sausage, mixed with spices, garlic, and wine, in a natural (hog) casing.  German immigrants and Acadian exiles collaborated on it at first, and today, you’ll find literally hundreds of small manufacturers in the state, and nearly as many… Continue reading Johnsonville Andouille Sausage Review

Andouille Sausage Primer

Andouille, according to Wikipedia:  Andouille (.; English: , AHN-du ee) is defined as “a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking.”… Continue reading Andouille Sausage Primer

Portland, OR – Back to “Eat – An Oyster Bar”

Was back to “Eat – An Oyster Bar” the other day, Mrs. BDB was feeling the need for some fresh oysters, and I’m always up for a bit of that “N’awlins cuisine”. I won’t trouble you with pix, since I had a catfish po-boy, just like last time. We arrived at the tail end of… Continue reading Portland, OR – Back to “Eat – An Oyster Bar”

Yakima, WA – Farmer’s Market

Wandering around the used car capital of the Pacific Northwest (I have never seen so many used car lots in any one place), we stumbled upon the weekend urban Farmer’s Market, a diminutive offering for being in the heart of an ag belt. Asparagus is obviously in season, as many of the stands were offering… Continue reading Yakima, WA – Farmer’s Market