andouille test

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.