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Creole andouille
Course Sausage
Place of origin France
Main ingredients pork, garlic, pepper, onions, wine
Cookbook:Andouille  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 German Coast of Louisiana by the German 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 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 Creole andouille.[2][3] 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,[4] 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. There is also a similar sausage 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. ^ 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. ^ http://www.produitenbretagne.com/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641
  5. ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]

Template:Louisiana Creole cuisine

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Andouille — Please support Wikipedia.
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9588 news items


Thu, 26 Feb 2015 14:07:30 -0800

My favorite food to make and eat in cold weather is chicken andouille gumbo and with several vendors available in Vermont, it is easy to make with local chicken and local andouille sausage. The gumbo is rich in spices and flavor with a touch of heat ...

The Courier-Journal

The Courier-Journal
Tue, 24 Feb 2015 08:00:59 -0800

Andouille-stuffed chicken with spiced pear gravy. 4 tablespoons margarine or butter; 4 cups onions, chopped; 2 cups celery, chopped; 2 cups green pepper, chopped; 1¼ cups andouille sausage, coarsely chopped; 2 tablespoons garlic, minced ...


Wed, 11 Feb 2015 03:02:55 -0800

Yield: 8 servings. 1¾ cups vegetable oil. 2 cups all-purpose flour. 2 cups chopped onion. 1 cup chopped green pepper. 1 cup chopped celery. 3 large garlic cloves, minced. 3 quarts chicken stock, heated. 3 bay leaves. 3 links andouille sausage, chopped.

One Green Planet

One Green Planet
Mon, 16 Feb 2015 04:42:26 -0800

The backbone of many Cajun dishes is andouille, a smoked pork sausage seasoned with cayenne and other Louisiana spices. Unfortunately, there are virtually no vegan andouille sausages commercially available. So, I took matters into my own hands and ...

One Green Planet

One Green Planet
Tue, 17 Feb 2015 04:37:32 -0800

If you've never heard of it before, etouffée is a Cajun/Creole dish from New Orleans that traditionally consists of seafood (usually crawfish) “smothered” in a rich, spicy gravy thickened with a butter-based roux. So, um, unfortunately not such a vegan ...


Sun, 01 Mar 2015 17:37:58 -0800

"This is our fourth year competing and it is always a good time," said Mark Roman, who was competing with his homemade andouille sausage, Italian sausage, and beef chili. The chilis were judged by "Big Brother 13" contestant Adam Poch, former Hoboken ...


Thu, 26 Feb 2015 21:13:55 -0800

I make my Maw Maw's gumbo — my family gumbo that is a brothy soup with a dark roux and usually uses smoked beef and pork andouille sausage and chicken as my proteins. I also like to make it with lobster, crawfish, oysters or shrimp but I never ever ...


Sat, 28 Feb 2015 07:11:15 -0800

The dinner will feature a cranberry/pecan spring salad, a pepper-jelly pork rib-eye stuffed with an andouille-sausage dressing, fresh green beans, twice baked potatoes and rolls. NCS parent, Kate Thompson, will be creating a cake, adorned with a ...

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