On Wed, 06 Jul 2011 19:17:13 -0600, Christine Dabney
> wrote:

> On Wed, 06 Jul 2011 20:14:45 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> I was just thinking that maybe I could make up the meat mix and skip
> >> the smoking part since I don't have a smoker anyway. It would
> >> probably work just as well in Jambalaya etc.
> >
> >Sausage does not have to be smoked to be good!
> >Is all sausage in the grocery store smoked?
>
> Well..some sausages are meant to be smoked. Andouille is one such
> sausage... I have never heard of fresh andouille, at least in this
> country.
>
> And I think sf was talking about andouille.
>
I *was*... but I also wonder if Liquid Smoke would take care of the
problem. I was thinking smoking would condense the sausage, but at
this point... I don't care. If a few drops of liquid smoke would
solve the problem (sure it's not compacted because of fat extraction,
but I wouldn't care for a one time only experiment and fat would be
extracted via sauteing).

--

Today's mighty oak is just yesterday's nut that held its ground.