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!

 

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!

 

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.

 

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

 

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.

 

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.