Andouille sausage available?

Quick question for Aussies and Kiwis.

I’m visiting my daughter in Auckland for the month of May.

I have several dished I’d like to fix for her family.

In these dishes I use Andouille sausage which is Cajun/French.

Can you get Andouille in Aus/NZ?

If not, anyone familiar with Andouille that can suggest a similar product?

Many thanks!

 

Yes, no problem. Most supermarkets in the big cities will stock them as well as specialty butchers. Should not be hard to find. Supermarkets tend to call them smoked pork sausage instead

 

What a great Island to visit , and try and do the South Island as well.

 

I have a nice Airbnb in Queenstown for 3 days as well as one in Wellington for 3 days for my daughter, hubby and me.

3 days of wine country and then 3 days of beer-central!

 

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did you get my latest email re Tassie ?

 

Thank you for helping.

I suspect there are many types of pork sausage.

Andouille has a certain spice mix unlike any thing else I have tasted. Also it is made with tripe. It is different from most pork sausages.

You have good advice about going to a good butcher shop.

 

Hi, yes I know. They're not hard to find and usually relabelled as "smoked pork" in the major supermarkets. I've bought them from here many times https://tendergourmetbutchery.com.au/product/euromaster-fine-foods-andoville-new-orleans-390g/

I'm sure you will have no problem finding them in NZ. Post a pic of what you end up cooking

 

Thank you!

 

Here is one super simple that I think I will have no trouble finding all the ingredients:


Lentil soup

……
#30 Dutch oven

12 inch frying pan
……

2 pounds dry brown lentils, rinsed, not soaked

1 large onion chopped fine

12 oz Andouille sausage sliced and quartered small

2 qts chicken stock

5 cloves garlic crushed

2 carrots cut small

Parmesan cheese rinds

Olive oil and red pepper flakes

~3 qts water


1/2 teaspoon thyme

1 teaspoon course black pepper

1 teaspoon kosher salt


……………………………………


Pan prep with olive oil and red pepper, onion and then garlic


Add chicken stock, lentils, Parm rinds, carrots, thyme, black pepper and salt


Slow boil for 45 minutes-1 hour


Brown the sausage in frying pan, add to soup along with liquid in frying pan.


Simmer 15 minutes or longer

 

This one may be a little harder finding the chipotle peppers in adobo sauce and the chilis.


Black beans


2 pounds dry black beans

2 packs andouille sausage Holmes pecan 12 oz each best

1 large can RoTel tomatoes with Chili

1 small can HOT green chilis

1 can chipotle in adobo sauce *mince them up*

1 big onion.

7 big cloves garlic

Little Olive oil

Little Red pepper flakes

One box chicken stock

Water .





Spice mix:


Cumin 1.5 tablespoons (no more!)

Thyme 2 teaspoons

Paprika 2 big tablespoons (not smoked)



……………………….


No salt. No black pepper

Red pepper only if beans not hot***(unlikely!)


………………………………………


Soak beans overnight.


Olive oil with pepper flakes, diced onion and crushed garlic in Dutch oven until ready.


After ready add chipotle in adobo, chilis, RoTel and drained beans. Add whole box chicken stock. Enough water to get everything submerged.


Put in the spice mix


Check every 30 min for no burn or low water. Will likely take several cups of water.


After 2 hours brown cut up sausage in skillet and add it.


Smush some of the beans with spatula to bottom of Dutch oven to

thicken.


Usually about 4 hours start to finish

 

Cool, I make lentil soup often and will try that recipe! Cheers

 

The peppers in the adobo sauce are easy to find, I buy them often, usually from grocer called Harris Farm Markets here in Australia

 

What is the heritage of that meal ?

 

My wife made it up.

It starts like regular New Orleans Cajun Red-Beans-and-Rice but takes a westward turn across the Sabine River into Texas where the chilis, chipotles and adobo sauce enter the picture.

The Cajun andouille stays except I found a brand out of Houston that uses pecan wood for the smoke.

Finally, the red beans are shelved as we head south into Mexico for the black beans.

So it is a southwestern mash up.

 

This is great!, I sincerely hope you keep posting more of these lovely recipes [emoji120]

 

So, start saving your Parmesan rinds instead of throwing them away.

We actually have a zip bag in the freezer we keep our. That stops any more aging/drying.

Just pull out one or two and toss in the soup for a good flavor.

Sometimes they melt away and sometimes they make a gooey glob I throw out after cooking.

 

I was going to say Cajun,just couldn't get the word out .

 

This thread is making me hungry. Time for lunch.

 

Sydney [ Victor Churchill Woolara ] have sausage door pulls!

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lol popular attraction. We did the boat trip to the BBQ last Thursday, the 9th.
The BBQ was quite good. Watching the original steam engines run and the constant maintenance by the crew was pretty amazing. Little bit warm in the engine room.

 

Careful you don't Snag your jacket there. [emoji41]