Video: Making Andouille Sausage for a Crawfish Boil in New Orleans | Eater
"A LaPlace smokehouse where the owners teach traditional andouille production rooted in a local tradition dating to French settlers in the 1700s. Their andouille is made from lean, coarsely ground pork stuffed into beef casing (rather than hog casing), then heavily smoked for 12–14 hours; that long smoking time is the dominant flavor and is what distinguishes it from other sausages. The finished sausage is designed to hold up to and complement classic Southern fare—corn, potatoes, and fish—and is particularly suited to a traditional crawfish boil." - Terri Ciccone
