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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 the French Coast of 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 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]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Andouille — Please support Wikipedia.
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11306 news items

The Courier-Journal

The Courier-Journal
Mon, 17 Aug 2015 08:54:53 -0700

BAYOU BEANS AND ANDOUILLE SAUSAGE. This recipe, created by Kandace Kanzler, received first place in the Evan Williams Cooking Contest at the Kentucky State Fair in 2008. 1 lb Andouille sausage sliced 1/2-inch rounds. 2 cups diced onions.

Niagara Frontier Publications

Niagara Frontier Publications
Mon, 31 Aug 2015 06:30:00 -0700

The chicken and andouille sausage gumbo was extremely flavorful with notes of fresh herbs, spicy cayenne and juicy chicken accompanied by succulent andouille sausage chunks over a bed of herbed rice. While the dish needed a little bit of salt, it was ...

Daily Trojan Online

Daily Trojan Online
Sun, 30 Aug 2015 16:03:45 -0700

Beyond the opening of new exhibits, “Muse 'til Midnight” offered an interesting selection of food for event-goers to try, including seafood and vegetarian gumbo, fried catfish with tartar sauce, andouille sausage, corn, old Bay Red potatoes and ...

CBS News

CBS News
Sat, 29 Aug 2015 05:33:45 -0700

Andouille sausage links, halved lengthwise and cut into 1/2" half circles. Fried quickly until crispy. Thinly sliced scallions on the bias. Braised shrimp (1 portion batch). Ingredients. 2 t. Roasted garlic oil. 11 (21-25ct) local shrimp, peeled ...

Great Falls Tribune

Great Falls Tribune
Tue, 04 Aug 2015 21:05:25 -0700

8 Andouille sausages, slice diagonally into bit-sized pieces. 10 ears corn on the cob, each broken in half. 6 pounds wild caught large raw EZ Peel shrimp, thawed and rinsed. ½ cup butter. Fill a 20-quart stock pot ¾ full of water. Add garlic, Old Bay ...

Los Angeles Times

Los Angeles Times
Fri, 28 Aug 2015 11:51:34 -0700

Terry McGaha sat on a balcony in New Orleans' Lower 9th Ward sipping Crown Royal and staring into the early evening sky as helicopter lights strafed the encroaching Mississippi River. His home in nearby St. Bernard Parish had taken 4 feet of water as ...

Le Télégramme

Le Télégramme
Sat, 22 Aug 2015 16:55:24 -0700

Depuis maintenant 23 ans, Michel Guillemot est l'homme qui fait frétiller les papilles lors de la célèbre Fête de l'andouille, à Guémené (56). Ses 700 kg de charcuterie fumée sont prêts à être dévorés par les milliers de personnes attendues aujourd'hui.
Bien Public
Thu, 20 Aug 2015 20:00:00 -0700

... reine des andouilles qui réussissent respectivement à engloutir un pot de cornichons et une andouille entière. Ce vendredi, à 17 h 30, à la mairie de Bèze, une conférence de presse sera organisée pour revenir sur les raisons qui ont motivé cette ...

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