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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 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 color 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]

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15811 news items

The Outer Banks Voice
Thu, 28 Apr 2016 06:41:15 -0700

Spread the grits love: With shrimp and andouille sausage. By Rosie Hawthorne on April 28, 2016. Breakfast scene from My Cousin Vinny: What's this over here? You never heard o' grits? Sure. Sure. I heard o' grits. I just actually never seen a grit before.


Wed, 20 Apr 2016 06:18:45 -0700

Chef Paul Prudhomme's andouille sausage was once made onsite at K-Paul's Louisiana Kitchen and shipped to restaurants around the country. Chef Greg Sonnier recalls making thousands of pounds of the sausage during his three-year tenure at the ...


Wed, 20 Apr 2016 09:18:45 -0700

1 cup sliced Andouille sausage. 2 pounds fresh Alabama Gulf Shrimp. 1 pound fresh Alabama Gulf Dark Crab Meat. SEASON WITH: Salt. Pepper. Tony's seasoning. Thyme. Parsley. SPECIAL EVENT: Dauphin Island Gumbo Festival & Cook-Off. April 22 and ...


Wed, 06 Apr 2016 08:00:00 -0700

Chicken and Andouille Gumbo. The Rib Room, which has been a French Quarter Fest vendor since 2014, will dish out Chicken and Andouille Gumbo and the Prime Rib Debris Po-Boy ($7) on the Kohlmeyer Lawn in Woldenberg Park. (Photo from the Rib ...
Est Républicain
Sun, 01 May 2016 20:00:00 -0700

... « C'est notre traditionnel repas du 1er -Mai. 22 ans que cela dure, depuis les débuts de l'association en fait. Au menu, les célèbres andouilles à ... Abonnez-vous à l'Est Républicain pour lire cet article. s'abonner. Déjà abonné ?connectez-vous ...

Milwaukee Record

Milwaukee Record
Tue, 03 May 2016 00:07:30 -0700

The jambalaya (lower left) was replete with andouille, meatballs, and even a braised bone in chicken leg. The shrimp po' boy (above) was classic, with fried-to-order shrimp putting it over the top. The shrimp and grits (lower right) had to be one of ...


Thu, 21 Apr 2016 01:48:45 -0700

La fête de l'andouille, événement gratuit, attire près de 20 000 visiteurs chaque été, en un seul jour, à Guéméné-sur-Scorff. Mais le rendez-vous estival est menacé, depuis le départ du président du comité de la fête de l'andouille. Un groupe de ...

The Chattanoogan

The Chattanoogan
Mon, 02 May 2016 07:15:00 -0700

... chicken ($8.50 – included two sides and a cheddar muffin), there was also a decent amount of seafood on the menu, as well as some pretty interesting dishes like Duck Confit ($14.00) or a small plate of Stuffed Quail Andouille with apple and grits ...

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