We watch alot of cooking shows and we see alot of recipes calling for something that sounds like andouille and sha-rees. What are they and where can we find them?
Betty K., Wind Gap, PA Andouille is a sausage made from pork chitterlings and tripe. French in origin, it is spicy, heavily smoked, and found often in cajun cooking. Traditionally, andouille is used in specialties like jambalaya and gumbo. I believe the second ingredient that you refer to may be chorizo [chor-EE-soh]. Chorizo is a coarsely ground pork sausage flavored with garlic, chili powder, and other spices. Chorizo is used in Mexican and Spanish cooking. Both use pork, but in the Spanish version the pork is smoked. When cooking with chorizo, remove the casing and crumble the sausage before cooking. Ask your local butcher if he carries them, or where you can find them in your neighborhood.
