@UncleRummy one of the idioms I remember in French: Quelle andouille! Which is used to say: What an idiot!
Had it come up with a gal once, she’s French, husband’s American and doesn’t know French. She used andouille as a pet name for him so she could call him an idiot without him knowing. He did know the literal translation as sausage, and assumed it was an inside joke between them. She still uses it, even though he knows the truth.
PS: If you ever come to Fargo, ND, plan a meal or two at the Wurst Bierhall!!! Such an awesome place featuring sausages from all over the world. Many from shops all around this area…plus LOTS OF BEER!!!
@benjaMEHn The JBR or Conecah?
For me, the OG JBR is the most flavorful. The Beef, obviously is more beefy than porky, and the garlic was certainly garlicky. The original just seemed to have the right balance of everything. And the whole mustard seeds (or coriander?) are like little pops of texture. They’re all well balanced fat-wise and don’t come across as too fatty or too lean.
Conecah has the right amount of heat for me with the regular recipe. The smoked version is, to me, not over-smoked, but the regular kind doesn’t seem to be that different a flavor profile. Maybe it is just liquid smoke vs actual time in a smokehouse. They’re the same price, so it didn’t really matter which one you picked.
You need to griddle them up with some onions until they caramelize and then a beer reduction (Leinenkeugel’s), then you braise them in sauerkraut. On a brat bun with some strong coarse grind brown mustard (I like Zatarain’s) or Gulden’s if you don’t have any others to choose from. That’s a brat!
Not much you can do as a sausage I don’t like (at least so far… though I am not overly fond of boudin/bloodwurst) Some of my favs are locally sourced summer sausage from deer meat, and assorted turkey sausages at the Int’l farmers market in Dekalb (Atlanta)
Red boudin (cajun blood sausage) is my favorite, with regular boudin second. And the real boudin with liver.
Easiest to find is at a Rouse’s grocery store around the New Orleans area, from Lafayette to Mobile. Don’t think they’re much north of Jackson, MS, and that’s a stretch. But the red boudin is harder to find and I’m not tellin.
Silver Creek Specialty Meats has Jim’s Blue Ribbon Bits and Ends on sale: 2.5 lbs for $10 ($4/lb). Pure meat crack. Get this if you like summer sausage. They also have Elk, Venison, and Water Buffalo sausages (the 1/2 lb packs are on sale now). The house brand is similar to the Jim’s Blue Ribbon recipe, but JBR is still the pick, especially if it is on sale.