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Andouille
Andouille.jpg
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.

Overview[edit]

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]

Notes[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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448 news items

 
stupidDOPE.com
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 ...
 
DesMoinesRegister.com
Fri, 18 Apr 2014 21:07:30 -0700

Dine early on New Orleans-style cuisine at Buzzard Billy's, 615 Third St., where the menu includes fried alligator, shrimp gabrielle, wings, pasta and traditional Cajun and Creole recipes like red beans and rice with andouille sausage. After dinner ...
 
New York Times
Fri, 18 Apr 2014 17:00:00 -0700

Traditionalists will find plenty to eat, too, like flatbreads with garlicky white sauce (with fresh clams, artichoke hearts and more), a well-seasoned marinara (bacon, pepperoni, grilled chicken and blue cheese, Nodine's andouille) and a house-made ...
 
Undercurrent News
Fri, 18 Apr 2014 08:42:18 -0700

Joe's Pasta-laya, described on the menu as “shrimp and andouille sausage cooked in a garlic butter sauce full of mushrooms, bell peppers, tomatoes and onions served over penne pasta”, has 14 grams of trans fat—which is roughly the American Heart ...
 
Asheville Citizen-Times
Thu, 17 Apr 2014 18:47:26 -0700

Seven Sows Bourbon and Larder: Salad with spinning spider chèvre, strawberries and poppy vinaigrette; fresh-churned strawberry ice cream over rice waffles; roast leg of lamb with spring vegetables; shrimp boil with house andouille sausage; $5 blood ...
 
Gazettextra
Wed, 16 Apr 2014 17:11:15 -0700

Mitch had the gumbo yaya with shrimp ($16), a Cajun favorite with andouille sausage, diced tomatoes and a choice of chicken or shrimp. He liked the flavor and the level of heat, which fell nicely between a kick and blazing hot. The Guaymas shrimp ($16 ...

Washington Post (blog)

Washington Post (blog)
Thu, 17 Apr 2014 14:22:30 -0700

One Saturday evening, as a Final Four game glowed on flat-screens around the room, three friends and I sat down at a paper-covered table and ripped into a plastic bag filled with one pound of crawfish, one pound of shrimp, slices of andouille sausage ...
 
Fort Worth Star Telegram
Thu, 17 Apr 2014 07:03:45 -0700

A couple of menu items stirring interest: chicken-andouille gumbo, Buffalo crawfish tails, cornmeal-battered fried okra and Low Country cornbread. It'll open for lunch and dinner daily beginning next weekend at 5220 Texas 121 North; 817-571-1414, ...
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