I ate a 150-gram link of my homemade Cajun andouille sausage, and damn, was it awesome. Not perfect, mind you: it could definitely use a tad more fat. But taste-wise, the sausage was on target: it was salty, spicy, and savory. The slight lack of fat meant the sausage wasn't as juicy as it could have been, but that won't be an issue when I cut the sausage links into discs and dump them into the gumbo, where they'll absorb plenty of moisture.
About the gumbo... sigh. I'm too tired, after a 17K-step walk tonight, to do much more than flop into bed. I'll wake up much earlier than usual tomorrow morning and start prepping and cooking right away. Expect photos.
Wednesday, January 29, 2020
andouille test
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