This recipe pays homage to that intention—you only need a trusty Dutch oven to make it. Start by cooking the andouille sausage in a little oil to help render the fat; set it aside, but leave the fat ...
Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside.