Andouille Sausage – Eastbourne Village Butchery.
In a previous post I was in Eastbourne and at the same time I purchased some andouille sausages. Andouille sausage originates in France and is a pork sausage. It has also become part of Louisiana Cajun and Creole cuisine – spicy hot flavours accompanied by smoke. This ticks all the boxes for me. In the andouille sausage there are elements of spice, garlic, pepper and cayenne. It is a coarsely ground sausage.
I cooked up these sausages as part of the cold mid winter’s meal. My son and I sampled a few morsels and enjoyed the taste and I also added this to a fish pie I made. This was an error. The fish pie consisted of warehou fillets, cauliflower, and a light blue cheese sauce topped by breadcrumbs. The andouille sausage did not really go well with this dish. Chef please take note, you mucked this one up.
Despite the odd mix up of flavours in the fish pie, the andouille sausage for Eastbourne Village Butchery is a very nice sausage. It has layers of smoke and spice and while it did not work in the fish pie I made, this does not mean that it is not a quality sausage. It is guten free, and I will eagerly purchase these again.
My favourite from this butcher’s shop are their Louisiana Reds. I do not go to Eastbourne very often and more often than not, they have none in stock, however if they are in the display cabinet, this is a must buy snarler.
Price per kilo: $22.50