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Cajun andouille
Type Sausage
Place of origin Louisiana,USA
Region or state German Coast
Main ingredient(s) pork, garlic, pepper, onions, wine
French andouille from Guémené-sur-Scorff, France.

Andouille (/ænˈdi/ an-DOO-ee in US English; French pronunciation: ​[ɑ̃nduj]) is a smoked sausage made using pork, originating on the German Coast of Louisiana by the German immigrants and Acadian exiles that would merge to create much of Cajun culture. It is distinguished in some varieties by its use of the entire gastrointestinal system of the pig.


In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston Butt roast. Once the casing is stuffed, the sausage is smoked again (double smoked).[1] Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.[2][3] Andouille sausages are sometimes referred to in the US as "hot link" sausages.[4]

In France the traditional andouille is composed primarily of the intestines and stomach.

Though somewhat similar, andouille is not to be confused with andouillette, nor with "hot links" or similar finely-ground, high fat, heavily peppered sausages.

Other uses[edit]

See also[edit]


  1. ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
  2. ^ United States. "LaPlace, Louisiana - Wikipedia, the free encyclopedia". En.wikipedia.org. Retrieved 2014-01-13. 
  3. ^ "Dining & Bars". NOLA.com. Retrieved 2014-01-13. 
  4. ^ "Beef Hot Links". Johnsonville.com. Retrieved 2014-01-13. 
  5. ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Andouille — Please support Wikipedia.
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830 news items


Thu, 17 Apr 2014 17:22:30 -0700

½ pound andouille sausage, sliced into ¼-inch pieces. 3 plum tomatoes, seeded and diced. ½ teaspoon hot sauce. ½ pound shrimp, peeled and deveined. 4 cups cooked long grain brown rice. 3 scallions, sliced thinly on a bias. Season the chicken thighs ...
Tue, 25 Mar 2014 22:26:15 -0700

Macaroni and cheese is a very popular dish. It can be served alone or as a side dish with a variety of meats and vegetables. There are a variety of recipes that incorporate mac & cheese with other things. One of these options is a cajun variation. This ...

The Independent Weekly

The Independent Weekly
Wed, 23 Apr 2014 04:01:31 -0700

... types of the house made sausage: LaPlace Andouille,. Photo by Jeremy M. Lange. The jambalaya special contains all four types of the house made sausage: LaPlace Andouille, green onion sausage, duck and sage sausage and creole shrimp sausage.

Ouest France Entreprises

Ouest France Entreprises
Wed, 23 Apr 2014 05:45:00 -0700

La véritable andouille de Vire » est un produit de tradition typiquement régional. Toutes les matières premières nécessaires à sa fabrication proviennent de la région. « Nous privilégions les fournisseurs que nous connaissons bien et depuis longtemps, ...
Arizona Republic
Wed, 23 Apr 2014 10:25:22 -0700

Fried rice with jumbo lump crab, andouille sausage, asparagus and corn. (Photo: John Samora/The Republic). SHARECONNECTTWEETCOMMENTEMAILMORE. For some reason, Deseo, which showcases Latin American fare, gets overlooked when the talk ...
The Birmingham News - al.com
Wed, 23 Apr 2014 12:30:00 -0700

Alligator bites and smoked wahoo dip, crab cakes with spicy kimchee, shrimp gorgonzola Caesar salad, a crawfish Andouille cup, stuffed mushrooms, chicken and sausage jambalaya, barbeque pork, hot crab dip, prime rib pasta, cheesy grits and blackened ...
Wed, 23 Apr 2014 13:48:45 -0700

I'm not too crazy about the jambalaya; it's really just rice and seasoning – very few extras in it but some crumbles of andouille. (I did get the last serving of the day, it's possible that the rest of it had more goodies.) The maque-choux, usually a ...
The Advocate
Wed, 23 Apr 2014 14:34:44 -0700

... hot sauce and bits of cracklins; crisp-on-the-outside-creamy-on-the-inside fry bread and robust macque choux from the Native American Indians of the United Houma Nation; deep, dense pheasant, quail and andouille gumbo from Prejean's in Lafayette; ...

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