2026-09-28 20:39 UTC
@paul_ipv6@infosec.exchange
In some parts of Germany there's "Andudel" sausage and just across the French border they have Andouille… but I guess I'd rather have to look for
Spanish chorizo or maybe even Italian Nduja (which may be too soft and doesn't keep the sausage form when cooked)
@astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org
Replies (1)
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@paul_ipv6@infosec.exchange 2026-09-28 20:44
@musevg@23.social @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org andouille (as you can guess from the name) is french. basically, you want a sausage made from smoked pork (the smoke is a key flavor component), pepper, garlic, with enough body to take being stewed and some fat (because schmaltz is flavor). some chorizo can be more heat than smoke. you want more smoke in the mix.