Over this weekend I did a bit of indoor grilling, with all the rain Massachusetts has had I was forced in. To make the most of it I purchased some corn, shrimp, lobster claws, Cajun spice, old bay, hot sauce, and the package of andouille chicken sausage sent to me by the company. After an hour of cooking and preparation I had a couple of cold beers and the streaming pot of delicious steamed seafood and sausage at my side.
The smoked andouille sausage I decided to also cook a single link on its own too to taste test. I love sausages; they are such a flavorful and diverse food. The chicken sausage was nicely smoked with a deep warm heat from the spices of paprika, black pepper, and garlic. The texture was very smooth with a nice snap to the skin even when boiled, my preferred method that lazy Saturday. The link itself was full of flavor and was a little bit less greasy than pork based links. The end result was a very tasty boil pot of seafood and sausage for my rainy Saturday afternoon that went perfectly with the cold beer I had to enjoy.
Al Fresco sausage is actually produced locally for me at Kayem Foods, Inc. in Chelsea, MA which is just a short one hour drive from my house. They have about 13 gourmet flavors and I buy their four spicier flavors actually quite often. So if you are looking for a flavorful healthier alternative to pork sausage Al fresco is definitely the way to go.
