digplanet beta 1: Athena
Share digplanet:


Applied sciences






















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 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]

Template:Louisiana Creole cuisine

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Andouille — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
13452 videos foundNext > 


How to make Andouille

This is a video on how to make Andouille sausage in natural hog casings. The recipe is provided but if you cant make it out, it is read to you as it progresses.

How to make Andouille Sausage

How to make homemade sausage. Leave the sausages in the smoker for about one hour at 120 degrees F. Increase the internal temperature of the smoker to about 150 degrees F, if desired. This...

Delicious homemade Louisiana Andouille recipe (Smoked)

Almost four minutes of all you need to know how to make this great Louisiana Andouille sausage from scratch. Enjoy.

Traditional Andouille sausage #2

This video will show you how to make a traditional style smoked Andouille sausage. Andouille sausage is basically a spicy coarse chopped smoked sausage with very little ingredients. The key...

Making Venison Andouille Sausage

Making homemade Andouille sausage using fresh venison. There are many different ways, and or versions, of Andouille sausage but this is the way I like to make it. Adding a bowl full of sliced...

Les secrets de l'andouille de Guéméné

Cette semaine, direction la Bretagne avec Farida. Plus précisément le Morbihan, et plus précisément encore la commune de Guéméné-sur-Scorff, où l'on fait l'andouille comme nulle part...

Homemade Andouille Sausage - Perfect for game day!

For the recipe go to http://www.mothersbbq.blogspot.com/ LIKE & SUBSCRIBE ! Thank you for watching. Facebook: https://www.facebook.com/pages/Mothers-BBQ/445047902220208?ref=hl Twitter: ...

Andouille Charcuterie Cochon sur M6

Diffusé à La télé sur M6 (le 7 juin 2011) : l'équipe de "100 % MAG "est passé à Guémené sur Scorff pour l'andouille, et à Neulliac pour le cochon. Voici un Extrait.

fabrication andouille Guéméné 1

13452 videos foundNext > 

13233 news items


Tue, 07 Apr 2015 05:00:00 -0700

I've actually pared back the amount as I tinkered with Andouille Shrimp and Grits from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk, 2013). And I added some white cheddar to the grits. Shrimp has a fairly delicate taste, and ...
Tue, 07 Apr 2015 16:15:00 -0700

Cut sausage into quarter rounds about one-fourth inch thick. Saute long enough to render fat. Remove sausage from pan, pour off excess grease and add shallots to the pan. Saute shallots for one minute, stirring. Add vinegar and sugar. Bring to a boil ...

Turn to 10

Turn to 10
Mon, 30 Mar 2015 08:11:15 -0700

3. In a large saucepan, cook sliced sausages in olive oil until lightly browned. Remove to a plate and set aside. 4. Add 2 tablespoons of butter to the saucepan and melt over medium heat. Add the flour and stir until smooth and bubbly. Stir in pepper ...
NOLA.com (blog)
Tue, 21 Apr 2015 11:22:30 -0700

Bacon ipsum dolor amet andouille kevin doner, chuck chicken fatback ham boudin pastrami filet mignon. Meatball tongue ribeye cupim jerky alcatra short ribs brisket ball tip tenderloin. Tri-tip pork loin jowl shoulder short ribs corned beef. Flank ...

Bradenton Herald

Bradenton Herald
Sat, 25 Apr 2015 16:03:45 -0700

The competition featured everything from gator gumbo to gumbo with crawfish, shrimp, and crab, as well as Linger Lodge's favorite Andouille Sausage Gumbo, with its chicken, shrimp, onions, green bell peppers, okra, celery, tomato juice and secret spices.

The Herald

The Herald
Fri, 24 Apr 2015 16:21:34 -0700

Philpott answed by smoking the chicken breast and pairing it with dirty rice, pecans, and Andouille sausage with bold black garlic puree and pickled shiitakes. The dessert course was a challenge as the chefs were required to incorporate both chicken ...

Press of Atlantic City

Press of Atlantic City
Fri, 24 Apr 2015 16:37:30 -0700

“The clients need nutrition,” said Chef Bob Harre. Nearby, hundreds of bowls worth of steak soup cooked in anticipation of the Atlantic City Rescue Mission's lunch service. “No health problem can improve with a poor diet.' ...


Fri, 24 Apr 2015 07:03:45 -0700

The entree is Cajun pasta with Andouille sausage, broccoli and tomato in a Cajun cream with penne and shrimp served with a side of cornbread. Dessert is Mamou-style bread pudding with bourbon praline, raspberry and caramel sauces." Why is Big Mamou ...

Oops, we seem to be having trouble contacting Twitter

Support Wikipedia

A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia. Please add your support for Wikipedia!

Searchlight Group

Digplanet also receives support from Searchlight Group. Visit Searchlight