Just finished up a batch of andouille sausage. The Mrs. and I use lamb casing, because with it's small size we can cook the sausage entirely with just smoke. True andouille uses a larger casing, but we don't have the facilities here to properly smoke a larger sausage the way it needs to be smoked. So we use lamb casing.
I had forgotten just how badly lamb casing stinks. Sheep are truly some of the most foul smelling animals on the planet, both inside and out. I've helped butcher one before. I often wonder just why we ever domesticated them. And then I put on a wool sweater on a cold day and go "Oh, THAT'S why!"
So, Saturday we fire up the smoker. Some friends of ours have given us plum wood from a tree they had to fell; we'll see how that makes the sausage taste.