[Sca-cooks] Andouille Sausage?

[Mark.S Harris]

Maggie MacD. asked:
> While reading through lots of fantastic online resources in preparation for
> an al fresco banquet that I'll be doing in June, I found a reference to
> andouille sausage in "Du Fait de Cuisine".

What is an "al fresco banquet"? I assume it is not one where the only
beverage served is a grapefruit based fizzy one....

> I am curious, how would an andouille sausage of that period been spiced?

This may depend upon what you mean by "andouille" sausage. The
particular
spices and ingredients? The name itself?

> I've already played with bratwurst recipes, the one Sabine Welserin wrote
> was received with great gusto by my guinea pigs already.  The spicing
> difference between it and the modern version of the recipe was very marked.

Because different spices were used? Or the quantities used?

Well, the following is from my sausages-msg file.

Stefan li Rous

> Date: Thu, 02 Sep 1999 20:56:45 -0400
> From: Philip & Susan Troy <troy at asan.com>
> Subject: Re: Chorizos (was Re: SC - Sausages from the Danish cookbook)
>
> Robin Carroll-Mann wrote:
> > Here are the definitions (translated) that I found in two Spanish
> > dictionaries:
> >
> > Diccionario de Autoridades (1726-1739) -- A piece cut from intestine
> > stuffed with chopped meat, usually from pork, marinated and with
> > spices, which is cured with smoke so that it will last.
> >
> > Diccionario Usual (1992) -- A piece cut from intestine full of meat,
> > usually from pork, chopped and marinated, which is cured with smoke.
> >
> > _The Heritage of Spanish Cooking_ by Rios and March says that
> > chorizo was invented following the importation of New World peppers to
> > Spain, and that paprika is its defining ingredient, which gives it its
> > characteristic color.
>
> Garlic would also appear to be an essential in most cases.
>
> I'm wondering, though, if another original typifying factor (and one
> which may since have been lost, as per the example that follows) was a
> specific piece or part of intestine, stuffed in a particular way. For
> example, French saucisson andouille and andouillettes were originally
> made from either rolled tripe or intestine threaded in and out of itself
> repeatedly, until it was, essentially, an intestine stuffed with itself.
> BTW, those are heavily spiced, usually with paprika and garlic, among
> others, and smoked.
>
> In general, though, chorizo seem to quite regionally variant, both in
> style and in quality. In general the Mexican chorizo I've seen have been
> pretty awful, usually either packed in rendered lard (which I bet would
> be terrific for frying potatoes!) or even canned like a sort of spicy
> dog food, while Spanish and South American ones, particularly Argentine,
> are quite firm and of excellent quality. Of course my experience is with
> imported articles or locally made products theoretically adhering to
> style, so it might be hard to tell.
>
> Adamantius