I have been making Andouille sausage for over a decade, lived in South Louisiana for close to 30 years, and have never seen shrimp added to an Andouille sausage. Please explain!

Can you use encapsulated citric acid or fermentation for snack sticks while using the Sure gel as a binder? I know it has phosphates in it and I’m curious if the phosphates will negate the effects of the acid.

Thank you! I plan to make Andouille sausage and snack sticks and then allow them to ferment overnight using the “Taste of Italy” culture.

John Belvedere I am planning on using the Taste of Italy by itself not in conjunction with ECA. They both do the same as regarding the acidity level. The benefit of using the fermentation would be to also add a depth of flavor.