Comments on Our Veggie Kitchen: Andouille Sausage

I just made these (only much larger and boiled the...

2015-06-02T11:33:43.155-07:00

I just made these (only much larger and boiled the "sausages" in broth) and they turned out very well! I added a lot more red pepper (a few different types in addition to cayenne) and smoked paprika. I just realized I forgot to put in the nutritional yeast. Still yummy!

Thanks for the recipe. My first batch turned out ...

2013-06-19T11:21:16.181-07:00

Thanks for the recipe. My first batch turned out great! I cut 1T of oil and doubled the cayenne.

Hey Matt---The second batch was fabulous!! I used...

2008-12-14T00:33:00.000-08:00

Hey Matt---The second batch was fabulous!! I used a lot more red pepper, steamed it no longer than 45 minutes, and used hickory smoke instead of mesquite. I pan-fried it for less time with a higher temp and added it to the gumbo later, so it wouldn't lose it's texture. It was PERECT!! Great recipe!

Mine is mild for sure, but it suits my kids' palle...

2008-12-09T23:48:00.000-08:00

Mine is mild for sure, but it suits my kids' pallet better. If it were up to me, I'd make it spicier too. I was pleased with how the flavor distributes in Jambalaya. It should make good gumbo too =)

eeek--sorry about the horrible spelling--multi-tas...

2008-12-09T15:42:00.000-08:00

eeek--sorry about the horrible spelling--multi-tasking--doh!

I triede two version of this one, today--the first...

2008-12-09T15:41:00.000-08:00

I triede two version of this one, today--the first time, I followed the recipe, exactly. It wasn't spicy enough for my taste, so I added a tsp of cajun seasoning, a pinch more thyme, and doubled the cayenne--that outta do it ;) I think I cooked it a little too long, the first time, too---made it "crunchy" when I pan-fried it--I'm going to make gumbo on Thursday--and I think the second batch will be perfect! Thanks for the base recipe!!!!

Thanks, I hope it helps. I've been playing with d...

2008-07-31T00:53:00.000-07:00

Thanks, I hope it helps. I've been playing with different spice combinations for different types of sausage, but the bottom line is: the flavor is awesome and the texture is perfect. I hope it works out for you.

Thank you, thank you for the step-by-step sausage ...

2008-07-29T14:04:00.000-07:00

Thank you, thank you for the step-by-step sausage procedure. I have tried many, many homemade recipes and none have turned out good. I'll give your method a try the next time I work up enough courage to try it again. :)

-Maida