Andy wrote:
> George said...
>
>> Andy wrote:
>>> Killing time in the kitchen
>>>
>>> For years I'd kill time in the kitchen steaming up hot Italian sausage
>>> for my jambalaya. Then chop it up into hunks and then batch food
>>> process it into course bits.
>>>
>>> Recently it dawned on me that if I squeeze the sausage out of the
>>> casing I can just cook it in the pot in half the time, breaking it up
>>> as it cooks, negating the need to use the FP and the cleaning of it.
>>>
>>> I have my kitchen angel http://i34.tinypic.com/29deibo.jpg to thank for
>>> that!
>>>
>>> You ever cut down on killing time in the kitchen? How?
>>>
>>> Andy
>> The local market where we buy most of our stuff makes it even easier.
>> They make great sausage in the store and they also sell unpacked sausage
>> (including andouille) alongside the packed version for exactly what
>> you described.
>
>
> George,
>
> I have to look high and low for andouille. It's not be a big seller around
> here for some reason.
>
> Best,
>
> Andy

I have definitely seen it at the Reading Terminal Market at Martins and
the other place whose name I can't recall:

http://www.readingterminalmarket.org/merchants/view/38
..