Pretty simple, but enjoyable, dinner. Picked up some andouille sausage today from My Local Butcher & Market in Winter Park. I usually cook sausage over direct heat, but took a different approach today. Initially cooked them using 225° indirect heat, then lightly browned them over direct heat. The sausage seemed to retain a lot more juice, casings didn’t split, etc. (Served with black beans over basmati rice.)
Announcement
Collapse
No announcement yet.
Andouille Dinner
Collapse
X
-
Club Member
- May 2018
- 1667
- Northern Illinois / Southern Wisconsin
-
Weber Kettle 22; Broil King Signet; OKJ Bronco
Comment
-
Thanks for your question – without it I may never have known "exactly" what I did! I "assumed" it was fresh sausage and the "cook thoroughly" on the label reinforced my assumption. So I cooked it aspreviously described, However, your question prompted me to call the shop and they informed the sausage was, in fact, smoked!
Those things said, I look forward to replicating the process with some fresh Italian sausage soon.Last edited by mstruth; September 28, 2019, 02:56 PM.
Announcement
Collapse
No announcement yet.
Comment