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Andouille sausage in Brooklyn?

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  • melle Feb 10, 2010 06:28 AM
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Anyone know where I can buy good andouille sausage in Brooklyn- preferably Greenpoint/ Williamsburg area?
Thanks!

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  1. Not Williamsburg -- but they do have excellent andouille at Los Paisanos on Smith St. I've purchased it countless times for making jambalaya.

    1. Hi melle,

      If you're in the Greenpoint/Williamsburg area, you're not too far from Karl Ehmer's main store location in Ridgewood http://www.karlehmer.com/.

      I haven't had their version myself so I can't say what it's like but I was at Karl Ehmer's Ridgewood location last week and andouille sausage (either with or without cheese) was right there in the display case.

      The Q54 bus will take you from the the Williamsburg bridge area, down Grand Street then Metropolitan to Fresh Pond Road. The store is just two blocks south on Fresh Pond.

      If you go, make sure you note the hours as they're not open late.

      Good Luck!

      Ciao,

      Glendale is hungry...

      1. Do yourself a favor, order it online as most places will ship overnight. As a Louisianian living in NY for 6 years, I have tried a few of the "cajun/creole" restaurants and a few "andouilles" or smoked sausages I could find. These were a pale imitation or a completely different product all together than what I know and love and have often dreamt fondly of.

        I CRINGE at comment from Glendale is hungry, "but I was at Karl Ehmer's Ridgewood location last week and andouille sausage (either with or without cheese) was right there in the display case." Cheese in andouille???

        If I'm not going to be down there for a while, I stock up on Jacob's andouille, (http://www.cajunsausage.com/) to bring back to NY. Meaty, dark and smoky..... it smells as if you're sitting in front of a fireplace relaxing. For everyday use, my family prefers Savoies (http://www.savoiesfoods.com/products_...) to other local brands.

        If I'm all out, I'll use Bryan Smoked Beef sausage in a pinch or I won't make that dish at all. It's not worth the effort to make a smoky and creamy pot of red beans or a thick, dark and rich pot of chicken and andouille gumbo without it.

        Sometimes Fareway or the Key Foods on 5th Ave carries the Bryan sausage.

        8 Replies
        1. re: drageaux

          Hi drageaux,

          Thank you for quoting me! And sorry to offend your culinary sensibilities.

          I admit I'm no expert on andouille sausage by any means (and I've never had andouille sausage with cheese) but surely the cuisine of New Orleans didn't get to be so interesting without some folks trying things that were probably considered highly unusual at the time of their invention.

          Cuisines adapt, evolve and expand over time. Sure, not everything works but better to experiment as opposed to never pushing the boundaries.

          Ciao,

          Glendale is hungry...

          1. re: Glendale is hungry

            1. Agree that Los Paisanos has good andouille sausage.

            2. I don't know... Seems to me that if you're going to doing something "highly unusual" like put cheese in andouille sausage (I totally agree with drageaux on this issue), then it's no longer andouille sausage and calling it that is crazy and furthermore using it in traditional dishes that call for andouille sausage is a mistake.

            1. re: StheJ

              yeah I must admit the idea of cheese andouille had me scratching my head too ;)

              thanks drageaux for those links online, I might have to order some for next jambalaya to see how los paisanos stacks up (I haven't been to New Orleans in 10 yrs or so sadly, so my memory of the real thing is fading ...)

            2. re: Glendale is hungry

              This past Sunday in a pinch I used Boar's Head andouille (got it at Fairway) and mixed a quarter teaspoon of liquid smoke in a quarter cup of water and spinkled it on the slice sausage and let it soak in for an hour before starting my jambalaya. Turned out quite decently, maybe not acceptable to the purists, though.

              1. re: Glendale is hungry

                Hi Glendale,

                No offense was taken or intended.

                I was just having flashbacks to chain restaurants featuring cajun burgers or Adam Sandler doing Cajun Man and thinking to myself... What the hell is that?

                The cuisine of Louisiana is definitely about exploration, adaptation and experimentation and I'm all for it. I've eaten some pretty odd things down there and will try almost anything. I just had fried frogs three weeks ago. Frogs, not frog legs.... don't wanna think about that one again.

                Still can't wait to try that deep fried po'boy.

                1. re: drageaux

                  Hi drageaux,

                  I guess I misinterpreted your inital response. Oops!

                  I admire your courage. I've tried frog legs but man, I couldn't deal with a whole frog. Zounds!

                  By the way, you've piqued my curiosity. Soon, I hope to try both Karl Ehmer's andouille sausage and andouille sausage with cheese. Thanks to horrors of Hillshire Farms, I've had kielbasa with cheese in the past and found it good—in a trashy Velveeta sort of way.

                  Andouille sausage with cheese might be similarly tasty. Who knows? But StheJ (see above) has a point. Perhaps another name is in order when cheese is just hurled into a pre-existing standard. (so... Cheez-Dooey? Cheez-Basa? Hmmm...)

                  Good luck with the po'boy!

                  Ciao,

                  Glendale is hungry...

                  1. re: Glendale is hungry

                    French places and German places generally sell sausage called andouille or andouillette, but these sausages have little to do with cajun andouille- Usually cajun andouille is much spicier- more salt and more pepper....

                    Ehmer's andouille is totally valid. Just not cajun andouille.

                    1. re: rootytootyfreshnfrooty

                      Hi rooty,

                      Hmm...the plot thickens.

                      Interesting tidbits! I had no idea there were other sausages called andouille (or andouillette) that are non-cajun.

                      I wonder if there may even be as many different versions of sausages called "andouille" or "andouillette" as there are radically different versions of sausages called "chorizo."

                      This can make using all of them a bit challenging unless a recipe makes it obvious (in some way) which one to use.

                      Thanks for your info!

                      Ciao,

                      Glendale is hungry...

            3. Thanks to everyone for all the info!