{"id":15320,"date":"2015-12-02T14:46:44","date_gmt":"2015-12-02T20:46:44","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=15320"},"modified":"2015-12-02T14:46:44","modified_gmt":"2015-12-02T20:46:44","slug":"johnsonville-andouille-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=15320","title":{"rendered":"Johnsonville Andouille Review"},"content":{"rendered":"

\"Johnsonville<\/a>It’s not real easy to find true Andouille sausage up here in the winter wasteland. The Louisiana version is a pork,\u00a0coarse-grained\u00a0smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. It’s stuffed in a natural casing and smoked again. \u00a0There are hundreds of sausage makers in Louisiana, and so there is a lot of variation in taste and texture, but most can be described as flavorful to the extreme. \u00a0The French version (pictured below) is more coarse; when I lived in Paris, I ordered it at a local bistro, and the offal bits were clearly identifiable, which was a little bit of a put off for me. Most Americans are used to their sausages being made from a smooth slurry.<\/p>\n

As is\u00a0with the Johnsonville Andouille, a smoked pork\/beef sausage made for the masses. \u00a0Ingredients are\u00a0Pork, beef, and less than 2% of blah blah blah including corn syrup, in a collagen casing.<\/p>\n

I think Johnsonville’s New Orleans Spicy Smoked Sausage might be a closer match.<\/p>\n

Anyway, I had a hankering to make gumbo today, and grabbed the Johnsonville Andouille. \u00a0It didn’t add anything to my recipe, nor detract. \u00a0Most people will find it to be an ordinary smoked sausage, and that’s OK under a lot of circumstances.<\/p>\n

\"Johnsonville<\/a>
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Fine grind in collagen<\/strong><\/figcaption><\/figure>\n

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\"Johnsonville<\/a>
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 And into the gumbo!<\/strong><\/figcaption><\/figure>\n

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\"Johnsonville<\/a>
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 French Andouille<\/strong><\/figcaption><\/figure>\n

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Johnsonville Andouille Review<\/p>\n

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It’s not real easy to find true Andouille sausage up here in the winter wasteland. The Louisiana version is a pork,\u00a0coarse-grained\u00a0smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. It’s stuffed in a natural casing and smoked again. \u00a0There are hundreds of sausage makers in Louisiana, and so there is a lot of… Continue reading Johnsonville Andouille Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,16,26,27],"tags":[165,806,1104],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15320"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15320"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15320\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15320"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}