On 6/21/2016 at 3:04 PM, Arey said:So I have a frozen raw Mexican style chorizo I don't know what to do with (I did some intensive googling of it and didn't find anything that appealed), and what passes for andouille in Cape May Co.
Try this with the Mexican chorizo: see here, here, here (scroll down). I get mine from the Mexican supermercados (like this one) or smaller carnicerias (like this one); both places have house-made, aromatic, chorizo. Do you have a clearly Puerto Rican place near you? Puerto Rican chorizo is said to be very similar to Spanish chorizo.
"Andouille sausage" in the USA indeed tends to mean a Creole-type "Andouille" where coarse-minced pork is seasoned with spices and other things then stuffed into the casings and smoked. Yes, different from "Andouille sausage" in France, and not the same, I think, as French andouillette either. The "Andouille sausage" that Smoking Goose here in Indy makes (which I get from its sister shop Goose the Market) is one of the most fragrant and appetizing sausages I know of. @Arey, perhaps what they produce might be a consideration for you?
