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Topic: Smoked/spicy sausage (or, even better, andouille)?  (Read 11443 times)

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Smoked/spicy sausage (or, even better, andouille)?
« on: October 03, 2006, 09:02:37 PM »
Hi,

I've been wanting to cook a certain old favorite recipe but can't find the kind of sausage I need for it.  It's best with andouille, but in a pinch I can use any kind of spicy and/or smoked sausage.  I haven't seen anything that looks right at my local Tesco or Sainsbury's, but maybe I'm overlooking something?  Anyone have any ideas?  I'm in London but fairly unwilling to travel far to track this down (don't have a car; do have a baby; not worth it to try to navigate the tube with my stroller!).

Thanks!

Jade


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #1 on: October 03, 2006, 09:49:32 PM »
I will try and source it for you closer, but I often use what is called merguez sausage for spicy dishes.  Local butchers and sausage makers often make it. It's traditionally lamb, but our local lady does it with chicken...

Let me hunt it down. :-)
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Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #2 on: October 03, 2006, 10:09:33 PM »
http://www.moorlandsfarmshop.co.uk/acatalog/index.html

Dartmoor Happy Hogs offer a Mexican sausage... but the interesting part is that they have an email our butcher link which allows you to describe what kind you want...

Might be worth a go and mail order involves no travel...

Maybe someone closer to London will have a good butcher that deals with sausages.

I'll get the chicken lady's name at the next Farmers Market on the 14th of October!
The wiring in our brain is not static, not irrevocably fixed.  Our brains are adaptable. -Mattieu Ricard

Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day


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Speaking of sausage, is there anything like Jimmy Dean here?
« Reply #3 on: October 08, 2006, 01:41:22 AM »
I want to make biscuits and gravy sometime, but none of the British sausages I've tried have quite the same flavor as American-style sausage (like the kind you get in links for breakfast, especially the maple syrup flavored ones!).  Has anyone found a good substitute, preferably something you could get at a standard supermarket (e.g. Tesco) or perhaps in Newcastle?


Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #4 on: October 08, 2006, 07:36:47 AM »
If you want Jimmy Dean flavour, you'll have to make your own.

I think the sausages here are GREAT, but they dont taste like Jimmy Dean.   Im sure there are plenty of Jimmy Dean copycat recipes out there... like this one:

http://www.vernalisa.addr.com/fjimmy.html


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #5 on: October 08, 2006, 06:50:09 PM »
Oh yes.  I love British sausage--I wasn't trying to imply that it wasn't as good!  But I think the flavor of Lincolnshire is about as close as I've come, but it's just not quite right to go with biscuits.  I don't know what the missing spice is--I guess maybe it's just the coriander and sage?  Thanks for the link--I'll try it! 


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #6 on: October 08, 2006, 11:18:19 PM »
I'm ashamed to admit it, but when I was looking for Cajun sausage replacement for my Jambalaya recipe, I used the hot pepperami sausages.  I would never eat them otherwise but actually, they were quite good in that dish!
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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #7 on: October 09, 2006, 08:46:23 AM »
Mander..

with Jimmy Dean it's likely to be sage. If I remember correctly it's a very sage flavored sausage. It's also quite fatty so having a larger ratio of fat in it might help too.  I don't know what recipes are out there for the copy cat Jimmy Dean, but I make my own sausage at times and can also suggest either letting it sit for 24 hours once you have mixed it together to gt the best flavor.

I have made apple, maple, honey roast, itatlian etc. all the same way.  I started out making them because I was using ground turkey as a healthy option.

The wiring in our brain is not static, not irrevocably fixed.  Our brains are adaptable. -Mattieu Ricard

Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #8 on: October 09, 2006, 09:19:42 AM »
I  like Cumberland sausage for biscuits and gravy.
When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life. ~ John Lennon


Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #9 on: October 11, 2006, 05:20:40 AM »
I  like Cumberland sausage for biscuits and gravy.

thats what i use, too.


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #10 on: October 12, 2006, 07:16:31 PM »
Mrs Pink, what are hot pepperami sausages?  I'm still fairly new here so I'm not familiar with them.  I'm looking to make a Cajun etouffe, so if these can work for Cajun cooking then I'd love to try them!

Jade


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #11 on: October 13, 2006, 10:31:52 AM »
they're almost like a slim jim, believe it or not!!

you may have seen commercials for those pepperami noodles that have little bits of the pepperami in with them...they're ok. hubby loves them...
   


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #12 on: October 13, 2006, 10:44:23 AM »
yup, just like slim jim, but in the jambalaya, i was pleasantly surprised. Mostly I bought them out of desperation.   I used the firey hot ones in the black package. 
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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #13 on: October 13, 2006, 03:04:52 PM »
As a more real meat alternative.... how about spicy spanish chorizo?
The wiring in our brain is not static, not irrevocably fixed.  Our brains are adaptable. -Mattieu Ricard

Being ignorant is not so much a shame as being unwilling to learn. -Benjamin Franklin

I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions. -D.Day


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Re: Smoked/spicy sausage (or, even better, andouille)?
« Reply #14 on: October 13, 2006, 04:14:34 PM »
Spanish chorizo just isn't the same as cajun sausage.  I've tried it and it just didnt' cut it. 

edited to add:  that said, if a good chorizo came my way, I'd definitely give it another go!  much better with real meat, I agree!
« Last Edit: October 13, 2006, 04:25:18 PM by MrsPink »
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