- Non-Swiss/German sausages like Kielbasa, Andouille, "Italian sausage" like the kind you get the US usually used in spaghetti sauce
- flaked coconut - I've only seen the pulverized kind. I want to make coconut macaroons and coconut cream pie. I suspect an Asian market might carry it but I haven't found it yet.
Sorry Tanya, I wouldn't know where to find any of these. Andouille, really? Wow you're brave. I'm not French enough to eat that.
ReplyDeleteI didn't think Andouille was that weird. But after reading your comment, I looked it up and learned it uses the entire gastrointestinal system of the pig, primarily stomach and intensines. Hmm. What I really want is Cajun Andouille so I can make gumbo, jambalaya, & red beans and rice.
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