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Andouille
Andouille.jpg
Cajun andouille
Type 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]) is a smoked sausage made using pork, originating in France. It has been brought 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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366 news items

 
The Times-Picayune (blog)
Thu, 17 Jul 2014 05:45:00 -0700

Less than three months away, the 41st St. John Andouille Festival plans are underway. The parish will host the event Oct. 17-19th at U.S. 51 Park and the St. John Community Center in LaPlace. The festival is a celebration of savory foods that feature ...
 
And the Valley Shook
Tue, 01 Jul 2014 10:03:45 -0700

Yeah, I've said I wanted to try and hit on as many tailgating recipes as I could this summer, but I've been in the mood to experiment a little. Plus, I had some frozen crawfish tails that I've been looking to do something with. Shrimp & grits have ...
 
Explorer News
Fri, 25 Jul 2014 16:03:45 -0700

On the entrée side, selections include fried catfish with a remoulade sauce, blackened finfish with a blue crab gratin and andouille scallion hash, a fried green tomato sandwich with belly bacon and Tabasco aioli and shrimp jambalaya with tasso ham.
 
Le Club de Mediapart
Sat, 26 Jul 2014 23:45:00 -0700

Ouiquinde gastronomique. Et si nous faisions l'andouille! 27 juillet 2014 | Par victorayoli. andouille haricots 2.jpg. Mettez donc à tremper un kilo de fayots. De Paimpol ou Pamiers, si possible bio. Et pour, de votre anus, éviter la cantate. Ajoutez à ...

KeysNet

KeysNet
Fri, 25 Jul 2014 15:18:45 -0700

7 with a lobster boil at the Sunset Tiki Bar & Grille, 617 Front St. As well as lobster, the feast includes shrimp, andouille sausage, corn on the cob and potatoes. Other attractions include live entertainment and drink specials. The schedule for Aug ...
 
TheDay.com
Thu, 24 Jul 2014 08:56:15 -0700

Next time I'm going to try the jambalaya ($18.95), which features andouille sausage, smoked chicken and shrimp. Other entree options include beef brisket ($17), fried catfish ($12), pork chops ($17), half chicken ($15) and a 16-ounce rib eye ($22). As ...
 
Washington Observer Reporter
Fri, 25 Jul 2014 19:12:00 -0700

The shrimp and grits revolves around a firm grit cake made with white cheddar and andouille sausage, providing a sturdier foundation than the more typical, porridge-like version. Sandwiches include seafood po'boys on bread from New Orleans baker ...

Florida Times-Union

Florida Times-Union
Fri, 25 Jul 2014 12:43:27 -0700

Served with fresh seasonal fruit. □ Shrimp & Grits — Sautéed shrimp and Andouille sausage in a Cajun low-country reduction with house-roasted tomatoes, onions, peppers, corn and fresh herbs on Cheddar Parmesan cheesy grits. Served with Ciabatta toast ...
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