ngpmike wrote:
JD, got a question for you that's a little off-topic for this thread (so, what else is new, right?)! Andouille, spicy (HOT), or not??? I don't mind a little 'hot', but SWMBO is a New Englander, and she basically draws the thermal line at "peppermint"!
Hi Mike!
Ya know, if you counted up, discussions of food might rank ahead of car talk in here, so you're not really off-topic!
Andouille, like most sausage recipes, can vary a bit from one brand to another. By and large they are not "burn your tongue" hot, but rather a spicy, "warm" kind of taste. If you buy a national brand like Johnsonville or Hillshire Farm, they tend to be less "spicy" than the small, local makers.
I'd suggest a National brand at first, then maybe shop around the local brands and see if there's one you both like. I usually buy Savoie (spelling?) but I don't know if that's available in your area. Aidelle's is good too.
Good luck and Bon Appetit'
JDK
_________________
JD, father of
Quinn, Son of a...
Build LogQuinn the Slotus:Ford 302 Powered, Mallock-Inspired, Tube Frame, Hillclimb Special "Gonzo and friends: Last night must have been quite a night. Camelot moments, mechanical marvels, Rustoleum launches, flying squirrels, fru-fru tea cuppers, V8 envy, Ensure catch cans -- and it wasn't even a full moon." -- SeattleTom