andouille: lessons learned

Note to Charles:

I made an interesting discovery: pan-fried andouille and boiled andouille are two very different animals. I finished off the last of that packet of andouille this evening, and did the andouille up quasi-German-style, boiling the sausages and laying them out on a plate along with some veggies (no potatoes, alas). Worked just fine. I suspect that, had we stuck some boiled andouille in the choucroute, there wouldn't have been a problem. Pan-fried andouille, on the other hand, retains more spiciness and has that added gustatory dimension thanks to the searing. That wouldn't have worked in the choucroute.


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