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Unread 01-02-2013, 05:45 PM   #8
Teamfour
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Join Date: 07-13-12
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I had to follow up with a picture of some links fried up and placed on a toasted onion bun with Cowtown sauce. I have eaten some of the best andouille in the world (Jacobs, Veron) and I have to say this blew me away. The texture and taste was amazing - hints of garlic, fresh thyme, pepper, cayenne. Just a little bite on the back end. One issue: since I sliced the links length-wise, the collagen casing shrunk and peeled off.
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