Andouille (// 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). Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille. Andouille sausages are sometimes referred to in the US as "hot link" sausages.
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.
- ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
- ^ United States. "LaPlace, Louisiana - Wikipedia, the free encyclopedia". En.wikipedia.org. Retrieved 2014-01-13.
- ^ "Dining & Bars". NOLA.com. Retrieved 2014-01-13.
- ^ "Beef Hot Links". Johnsonville.com. Retrieved 2014-01-13.
- ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from 
Tue, 25 Mar 2014 22:26:15 -0700
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New York Times
Fri, 18 Apr 2014 17:00:00 -0700
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Fri, 18 Apr 2014 08:42:18 -0700
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Thu, 17 Apr 2014 18:47:26 -0700
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Wed, 16 Apr 2014 17:11:15 -0700
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Washington Post (blog)
Washington Post (blog)
Thu, 17 Apr 2014 14:22:30 -0700
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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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