I grilled Andouille sausage on the foreman, chopped it up into pleasantly grilled coins, and mixed it in with a rice packet meal.
Big mistake.
I even forgot to write down the andouille sausage brand. It was supposed to be good until February, but it had me reacting like a rage zombie in 28 days later.
I thought I was going to die.
Turns out, Andouille sausage is intentionally made with back fat, which doesn't break down like regular fat. I don't eat a ton of pork (Mom thinks pigs are cute) so I went in unwarned.
When I threw away the rest of the uncooked sausage, the packaging had become greasy.
I guess this is a word of caution, if you're going to make Andouille sausage, be sure you know what you're doing.
I'd previously had Aidelles andouille, but I guess that's like training wheels andouille.
The part that made me most angry was that I did all the standard food safety checks. Temp probe came back 165f, Meat was visually unalarming, the only clue that something was wrong was that the fat deposits remained solid, despite the casing cracking on the grill.
The rice meal was an unremarkable bag that I've made hundreds of times.
I'm thinking I'm going to have to give up grocery outlet meat in the new year. Probably for the best, I eat too much meat anyway.
