lets-make-sausage.com
Pretty good site and they seem to live in a similar food-ingredient desert as me. This is a helpful page - http://www.lets-make-sausage.com/sausage-spices.html
Lists all the spices they keep on hand.
Still looking into the andouille thing. I made a list of the different techniques and all have the main goal of; as smoky as possible, for the Cajun type. Haven’t see a mention of type of wood used which makes a big difference. Hickory and mesquite are probably the strongest. Mesquite only grows in dry areas and only grows in a small part of Louisiana, near the border with TX.
No hurry. I can try different recipes for brats for a while.
I’ll eat the slicing portions of the pork butt I smoked as is and give the rest to my neighbor buddy.
I am making that cabbage roll soup today. Would you believe Walmart did not have a single head of green cabbage yesterday? The bins were shockingly empty!
The soup calls for 16-19 oz. of cabbage ... the bagged angel hair cabbage (plain green, not tri-color) was 10 oz. a bag. I didn’t have time to run to another store looking for cabbage, so I got 2 bags. We’ll see how that works out.
The recipe also calls for 1.5 pounds of meat. I freeze my meat in 1 lb. packages. I’m going to use a pound of ground beef and stretch that by using another pound of venison. A little extra ‘meatiness’ won’t hurt anything!
I’ll let you know how it turns out - all of Cooking Classy’s soup recipes have been delicious so far (made the pumpkin soup yesterday).
I will always recommend ‘The Spice House’ out of Milwaukee, WI. Grandma bought all of her spices there for our annual ‘Sausage Day’ and from what I’ve heard, Usinger Sausage got their spices through them, too. The stores are right next to one another.
Both ship!
https://www.thespicehouse.com/