Made some seafood boil tonight and used fresh pork andouille sausage from Sprout’s market (Culver City) for the first time.
There was a distinctive odor and at first I thought I undercooked the sausage or wondered if it had gone bad. I cut the sausage into slices and it wasn’t at all raw, but my nose upturned to the pungent smell. Is it normal for raw pork andouille to be like this? Should I have looked for smoked andouille instead?
It tasted a little gamey, but not as strong as the odor it gave off.
UPDATE as of 8/21/2018: What I purchased at Sprout’s was a fresh pork sausage misleadingly labeled “Cajun andouille.” According to posters and their links, Andouille sausage (French or US Cajun) is always smoked. A few nationwide and local distributors of andouille style sausage (smoked) were id’d.
Throughout the thread, posters also recommended notable butchers who make fresh sausages.
Update 08/24/2018: Due to unforeseen circumstances, I will no longer be contributing to this thread as OP.