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Andouille sausage (more)

Misc.

This sausage is especially good served cold, sliced as an
hors d'oeuvre. It can also be substituted in any recipe
that would originally call for smoked sausage.


MsgID: 0036976
Shared by: kt/mn
In reply to: ISO: ANDOUILLE (Cajon smoked sausage)
Board: Cooking Club at Recipelink.com
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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