I use smoked chorizo (hard Spanish style not soft Mexican style)
which lots of local butchers produce. Very close to the Andouille
I used to get in the U.S.
Chris
-----Original Message-----
From:
Sent: Dec 13, 2021 4:22 PM
To:
Subject: [oz-food] Andouille Sausage Substitutes | Greedy Gourmet
Interesting reading,
https://www.greedygourmet.com/ingredients/andouille-sausage-substitutes/
Sent from my iPad
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