It was most likely introduced by French immigrants who settled in the area some centuries ago. The Cajun-style meat treat is a coarse-grained smoked sausage made with pork, garlic, pepper, onions, wine, and seasoning. Louisiana andouille has a recognizable pinkish color due to the high percentage of pepper and garlic in the spice blend. Overall, andouille is a pretty versatile ingredient that works great with many recipes. But wait, do you have to travel to the Louisiana to get hold of andouille?
Of course, not. The sausage can be found in your grocery store and your local butcher shop. The sausage is on the spicier side, but the sharp smokey taste is similar to the Cajun sausage. The nutritional values are another thing chorizo and andouille have in common. Both sausages have a high protein content and similar levels of saturated fats, sodium, and carbohydrates.
Chorizo has a dark red color, while andouille is usually light pink, especially before cooking. The texture is also quite different, as is the spice level. When compared to andouille, chorizo packs a much greater punch. Besides, the Louisiana sausage can sometimes contain fillers like potato or rice, while chorizo is made entirely with meat and spices. Chorizo can be fermented, cured, or roasted, while andouille is typically smoked. Chorizo is commonly served as finger food, with or without frying, and sometimes added to other dishes for an extra kick.
On the other hand, andouille is mainly used in Creole and Cajun cuisine and is rarely eaten alone. When comparing chorizo vs. Both come from pig, though different parts of the animal. Interested in how other types of sausages compare to chorizo? Check out this description of different sausage types. I personally love them both, for different reasons: Gumbo is NOT complete without andoullie and file and okra Paellia sp?
So here's to what the future brings, I know tomorrow you'll find better things. I'm late coming to this topic!!!! Yes, Mexican chorizo is very different from the Spanish and Portugese chorizo. I am much more familiar with the Mexican kind seeing as how I have lived my wjole life here in AZ.
Definitely make your own or buy from a place that does not put in all the stuff that you would not feed to your dog!!! Bucky, thanks for posting the link to the other discussion on this subject!! Goodweed's description of Mexican chorizo seems accurate for all the commercial products I've tried so far except that I disagree with the notion that they will add anything to "eggs, burritos, etc. All of the andouille I've had has been a smoked sausage. Chorizo has differed very widely depending upon where I lived -- from a raw sausage here to a smoked sausage other places.
So read the label! Cajun Andoulle sausage is smoked and spicey. But aren't they all sausages? I did research on-line and the closest substitute indicated by others is Polish Kielbasa for Cajun recipes. I made Gumbo and Jambalaya over the last week using smoked Kielbasa, chicken and shrimp. I know, it's not crawfish. I found it makes little difference the type of sausage you use, just as long as it's smoked and not completely raw so it can be sliced into round pieces and added into the pot.
What is going on in a one pot Cajun recipe with Cajun seasonings for those dishes, really overwhelm the meat anyway if you stick to a pound of meat ingredients. I make the recipe more substantial and add 1. If you want kick, add Louisiana hot sauce or even Sriracha because the latter is a spicy hot chili sauce with garlic flavoring added. I just couldn't tell the difference in the gumbo I made just last night. Kielbasa can be made from pork, beef or chicken. Cajun Andoulle is made from pork from my readings.
Sounds to me like Kielbasa could be leaner and healthier? Originally Posted by Jimbo For those of you who are interested in making your own fresh Mexican chorizo, which I started doing a long time ago when I tried to fry up some commercial chorizo and ended up with a skillet full of grease in which I could hardly find the meat, here is a really good recipe.
I have made it with beef, pork, turkey and goat. My favorite is goat, pork and turkey are both acceptable, but I was not happy with the beef. Originally Posted by CraigC. You do realize how old this thread is? Where are you getting the recipes for your gumbo and jambalaya? I tend to use Prudhomme's and don't find that the spices overwhelm the dishes. Andouille is a French sausage traditionally made exclusively out of pork.
Andouille sausage is chunkier than others, using roughly chopped pork rather than ground or minced pieces. The flavor is distinct due to the unique mix of spices, including garlic, cayenne pepper, black pepper, onions, and wine.
This combination and the smoking process creates a smell unique to Andouille sausage. Andouille is often light gray, with some variation occurring due to spice levels and ratios. The pork meat used in the Andouille sausage is from the intestine, adding to the smell mentioned earlier. The color is also influenced by the overnight soaking of the sausage in water and vinegar. Andouille is heavy in fat and heavily spiced compared to many other popular sausages, with an extremely unique flavor.
Italian sausage is extremely common across the United States and other parts of the world, available in most supermarkets. It is likely what you think of when you think of sausage, having a classic brown color that cooks easily into a crisp, delicious accompaniment to a variety of meals.
The defining spic in Italian sausages is fennel. Fennel smells like licorice and is fairly uncommon; Italian sausages are likely the most experience you have with it. Still, it produces a taste and smell distinct to Italian sausages. Italian sausage is most often pork, and available in both sweet and hot varieties.
Both varieties are flavored with fennel, garlic, and salt, but the hot varieties also receive chile pepper to boost the heat.
Italian sausages are most used for adding to pasta dishes of all kinds, turning almost any pasta and sauce into a full meal. Italian sausage should be cut into thick chunks before being put into a dish. The sausage is available in large links and mostly raw, so it requires cooking. Some smoked variations are available but they are less common outside of butcher shops. Breakfast sausage is widely available in the United States as both links and patties.
These are sweet sausages that are heavily seasoned with sage and other spices to create a pleasant and simple taste. Breakfast sausage is eaten mostly for breakfast in the United States, combined with eggs and toast. It is extremely common across the country. Occasionally, maple syrup or other jams will be added on top of the breakfast sausage to increase the sweetness.
Frying breakfast sausages is the most common way of eating them. Breakfast sausages come raw, pre-made, or frozen, depending on how you buy them. They all need to be fried before consumption to warm them up.
Different flavors of breakfast sausage tend to add new flavors to the mix rather than changing the ratio of spices already there. For instance, it is possible to find breakfast sausage with maple flavoring or hot spices added.
Weisswurst is an uncommon sausage that truly shows just how unique sausages can be from one another. This sausage is Bavarian in origin and commonly made from veal and pork. It is spiced with light flavors that include the likes of parsley, lemon, ginger, and cardamom.
The most noticeable aspect of weisswurst is the pure white color of the sausage. Weisswurst is never smoked and is traditionally served as a brunch snack. Instead, weisswurst is cooked in hot water for about ten minutes, turning them their signature color. The sausage is eaten hot out of the water with the skin taken off, normally by cutting the meat down the middle and removing the meat from the casing. It is almost always served with sweet mustard and pretzel bread, creating a unique meal.
Weisswurst is uncommon to find anywhere outside of Bavaria and neighboring countries but is popular in its sphere. Now that you have a good understanding of the differences and similarities between chorizo and sausage, you can start sampling more and more to get a bigger picture of these two delicious meats.
Who knows, other tasty ones might become your new all-time favorite. Check out morcilla, sobrasada and salchichon just to name a few. Choripan is a classic sandwich popular throughout most of Latin America. The name choripan comes from the sandwich's two main ingredients, chorizo….
Spanish Churros are a traditional dessert from Spain. Their is much debate of how churrros came into existence. Some say they were….
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