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It's a 'smoked pork' sausage, which sounds good .... but if you read how it's made, it doesn't appeal to me; however, as the saying goes "whatever floats your boat". For example: I love oysters (fried) & some folks won't touch them. I also eat fried scrapple which is an 'eeewww yuck' for many folks. I don't eat 'chitterlings' & thus we get back to what is in Andouille sausage:
In France, particularly Brittany and Normandy,the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. Some andouille varieties use the pig's entire gastrointestinal system.
In the U.S., the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked). Nicknamed the "Andouille Capital of the World", the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.
The country Cajuns west of Lafayette, Louisiana, make andouille similar to the French. They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smokehouse. They are not twisted into links because they are too dense. When a link is cut, the concentric rings of the intestines can be seen
I do think that soup is a good candidate for sausage of some kind :-)
Went shopping today and looked at sausage. All totally non MAHA ingredients except for the fresh sausages in the fresh meat dept. Bratwurst in 5 variations plus bulk pork sausage and one bulk spicy Italian sausage.
As far as what parts and pieces go into a sausage, if it says "pork", well technically any part or piece of a pig is pork. Same with beef and turkey. We just don't see an itemized list for store bought like the old recipes have. It's likely anything and everything going into a huge grinder these days.
I like spicy so the bulk Italian sausage will work for the cabbage soup.
With my new Kimchi kick, I've still been using it on bun sized sausages or hot dogs. They both have nasty ingredients as far as preservatives or MSG and other things like soy this and soy that, sodium this and sodium that.
It's been bothering me. Health benefits of fermented foods vs "the science".
The one time I made sausage/bratwurst, I stuffed the meat into the casing with a tube for the meat grinder. I can regrind some fresh bulk sausage from the store and stuff it into bun diameter casing.
The Home Sausage Making book is an old pdf copy of the 1st edition. I just grabbed a 4th edition hard cover from ebay for $9 and it has an Andouille recipe.
I like spicy and especially do like Cajun spices. They actually had Johnsonville bun sized Andouille at the store but the preservatives and other food science ingredients were through the roof and it had MSG.
Andouille is double smoked, once as a butt roast and again in the sausage form. I'd given up on smoking pork butts because it takes 10-12 hours and I don't like the fatty parts which is more than half of it, hence the reason it's the cut for homemade sausage making. I had thought about separating the muscles to get smaller, faster cooking pieces but then I'm still left with the abundance of fatty pork. Reading recipes from the book this morning, it dawned on me, that's sausage pork.
There's a small muscle in a butt that competition smokers call the money muscle. It's about 2" in diameter and 8-10" long and makes melt in your mouth medallions when sliced. There's another larger muscle that's also tender and can be sliced. All else is chopped across the grain and made into pulled pork.(or sausage)
I have a pork butt and sausage plan.