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.
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer
Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook