{"id":15657,"date":"2016-02-15T09:52:23","date_gmt":"2016-02-15T15:52:23","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=15657"},"modified":"2016-02-15T09:52:23","modified_gmt":"2016-02-15T15:52:23","slug":"stoneridge-andouille-sausage-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=15657","title":{"rendered":"StoneRidge Andouille Sausage Review"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2016\/02\/andouille.jpg\" rel=\"attachment wp-att-15661\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-15661\" src=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2016\/02\/andouille-300x240.jpg\" alt=\"StoneRidge Sausage Review\" width=\"300\" height=\"240\" \/><\/a>Having lived in New Orleans for a decade, and Paris for a couple of years, I&#8217;m very fond of andouille (on-doo-ee) sausage, a U.S. transplant\/evolution from France.<\/p>\n<p style=\"text-align: left;\">The French version consists of very rough chopped organ meats, onions, wine, and seasoning. They usually have a fairly distinctive odor and are gray in color.<\/p>\n<p style=\"text-align: left;\">The French Canadians that settled in Louisiana developed their own version, a finer ground sausage using smoked pork shoulder, garlic, peppers, wine, onions, spices and herbs, in a natural casing and smoked a second time.<\/p>\n<p style=\"text-align: left;\">In Louisiana, andouille is most often used as an \u201cingredient,\u201d and particularly in gumbos or crawfish boils. You&#8217;ll rarely see it consumed on its own, and that&#8217;s a shame, cause it&#8217;s a nice flavorful change from ordinary smoked sausage.<\/p>\n<p style=\"text-align: left;\">StoneRidge&#8217;s own recipe calls for quality pork, onion, red pepper, and spices in a natural casing, smoked for hours over wood. The effort they put into making it shows in \u00a0appearance, texture and flavor.<\/p>\n<p style=\"text-align: left;\">These are good sized sausages, about four to a pound, and today I am using them as a dinner entree. I have parboiled them (although this is not a required preparation step), sliced them on a bias, and then pan-fried in cast iron as it&#8217;s too cold to go outside and grill!<\/p>\n<p style=\"text-align: left;\">I serve &#8217;em with sauerkraut for a hearty winter dinner! \u00a0(But they would be terrific off the grill and onto a bun!)<\/p>\n<p><a href=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2016\/02\/20160208_113132.jpg\" rel=\"attachment wp-att-15660\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-15660\" src=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2016\/02\/20160208_113132-400x314.jpg\" alt=\"StoneRidge Sausage Review\" width=\"400\" height=\"314\" \/><\/a><\/p>\n<p>StoneRidge Andouille Sausage Review<\/p>\n<p><em>(Ed. Note &#8211; the manufacturer provided product for us to sample)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having lived in New Orleans for a decade, and Paris for a couple of years, I&#8217;m very fond of andouille (on-doo-ee) sausage, a U.S. transplant\/evolution from France. The French version consists of very rough chopped organ meats, onions, wine, and seasoning. They usually have a fairly distinctive odor and are gray in color. The French&hellip; <a class=\"more-link\" href=\"http:\/\/www.peterstromquist.com\/?p=15657\">Continue reading <span class=\"screen-reader-text\">StoneRidge Andouille Sausage 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":[8,16,26],"tags":[267,499,3122],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15657"}],"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=15657"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15657\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15657"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}