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Creole andouille
Course Sausage
Place of origin France
Main ingredients pork, garlic, pepper, onions, wine, pork chitterlings, tripe
Cookbook: Andouille  Media: Andouille
French andouille from Guémené-sur-Scorff, France.

Andouille (/ænˈdi/ an-DOO-ee in US English; French pronunciation: ​[ɑ̃nduj]; from Latin: "made by insertion") is a smoked sausage made using pork, originating in France. It was brought to the French Coast of Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. Some varieties use the pig's entire gastrointestinal system.


Andouille in the US[edit]

In the US the sausage is most often associated with Louisiana Creole cuisine, 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 shoulder 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 Creole andouille.[2] Though somewhat similar, andouille is not to be confused with "hot links" or similar finely ground, high-fat, heavily peppered sausages.

Andouille in France[edit]

In France, particularly Brittany,[3] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in colour and has a distinctive odor. Also, a similar sausage is available called andouillette, literally "little andouille".

Other uses[edit]

See also[edit]


  1. ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
  2. ^ "Dining & Bars". NOLA.com. Retrieved 2014-01-13. 
  3. ^ http://www.produitenbretagne.com/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641
  4. ^ 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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10224 news items

Sun, 19 Jul 2015 09:21:49 -0700

Add onion, bell pepper, celery and andouille; stir constantly until vegetables are soft and browned. Add garlic, okra, thyme, oregano, bay leaves, cayenne and black pepper; stir about five minutes longer. Scrape into a 3-1/2 -quart slow cooker. Top ...

Le Monde

Le Monde
Fri, 24 Jul 2015 12:55:20 -0700

Les produits concernés sont « Andouillette à la ficelle A.A.A.A.A., Véritable andouille de Guémené, Mini-andouille et son lardon, Andouille au lard, Andouille de Vire supérieure, Andouille de campagne ». Ils ont été vendus entre le 10 juin et le 24 ...

The Courier-Journal

The Courier-Journal
Tue, 28 Jul 2015 09:38:28 -0700

Shrimp and Andouille Sausage Gumbo. Makes 1 gallon. Serves 8. Chef's Notes: Use your favorite recipe for the stocks, or buy them (low sodium) to save time. If you're not immediately serving the gumbo, the shrimp may be poached separately and added ...

The Advocate

The Advocate
Sat, 01 Aug 2015 15:52:30 -0700

When I made the andouille hash breakfast tacos, they did have the andouille in the fridge, so that was nice.” Ducote has consistently infused Louisiana into his cooking on the show, such as the blackened fish and zydeco grits he also whipped up last week.


Sat, 01 Aug 2015 09:41:15 -0700

Turns out there's no general consensus on what the appropriate perlo sausage really is—you will find recipes and preparations that use Polish or Italian sausage, for example—but here I am going to recommend andouille. Andouille, you see, is coarse ...


Sat, 01 Aug 2015 10:26:15 -0700

Ok, so you're Saturday afternoon Lolla bucket list consists of Tyler, The Creator, Elle King, Walk the Moon and Tame Impala. There's about a mile in between the stages and no time to waste – jsut one problem, you're starving. Never fear: Publican ...

New York Times

New York Times
Thu, 30 Jul 2015 17:45:00 -0700

Entrees included the “jumbalaya,” a black bowl filled to the brim with dirty rice and an extraordinary amount of meat — grilled chunks of rib-eye, swordfish, a notably peppery andouille, shrimp and chicken. Much lighter was a grilled rainbow trout ...

SF Weekly

SF Weekly
Fri, 31 Jul 2015 14:00:00 -0700

Scolari's has a rotating menu of sandwiches, and they're currently offering combos like a black fig and marcona almond chicken salad on house bread crostini, and Homemade spicy andouille sausage on a hero roll with Dijonnaise and muffaletta.” This is ...

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