When I was a little boy, I always wanted to help, do things, with the big people, because in those days it was children seen not heard. So wanting to help and be part of the group was natural, as that was where the people were, as always it was mostly about food, it seemed like it took a lot of time to prepare our food, not the meal itself but all that goes with it, It began with weeding, and then feeding, and then helping to catch and then cleaning, and as the year went by you were working. Every day there were plans to be made, laying out a new bed in the garden, repairing a fence gate, or shelter in the barnyard.
Seasons and coming of seasons brought new and interesting things, New smells and taste, Having a naturally curious nature served me well, and sometimes to my food tasting downfall. It was Cazan will try it Cazan will eat anything! Sound familiar, well that’s how I got my attention I was not a very picky eater.
Getting to my story, about Andouillette
Andouille (French pronunciation: ahn-DWEE) is defined as a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings
Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun cooking Andouille sausages are sometimes referred to as “hot link” sausages.
Now andouille and many Cajun things are a bit different than some you buy in the grocer today, it is sort of like a chicken you buy at wal mart, and cook and a yard bird, that you catch, wring it’s neck and then scald and pluck, and gut, and then singe the feathers of and cut up and then make popeye’s with it.
It is almost the same but,
I want to continue but more on this later, in our Cajun food section.
Cazan the Cook.