|
Kielbasa is a good sub for andouille, or at least as good as it gets. Otherwise spices in andouille often include onion, garlic, thyme, sage, bay leaf, paprika, cayenne, clove, allspice, mustard powder. If you used a bit of all of those you might get close but really andouille is a flavor in and of itself so it's not like it'd make the most sense to dump all those into something and convey the same things… andouille isn't a flavor that permeates the rest of a dish as much as adding real spices. It's a fairly hearty smoked sausage that's gonna keep it's poo poo together in the pan. It's smokeyness and fattyness might leak out though - which your bacon should kind of get at. I'd use kielbasa.
|
#
¿
Aug 30, 2014 08:43
|
|
|
|
| # ¿ Apr 27, 2024 15:21 |
|