Andouille (// 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 Cajun culture. It is distinguished in some varieties by its use of the entire gastrointestinal system of the pig.
Andouille in the US
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.
Though somewhat similar, andouille is not to be confused with "hot links" or similar finely-ground, high fat, heavily peppered sausages.
Andouille in France
In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine and seasoning. It is generally Grey in colour and has a distinctive odour. There is also a similar sausage available called andouillette, literally "little andouille".
- ^ "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.
- ^ http://www.produitenbretagne.com/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641
- ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from 
The Times-Picayune - NOLA.com
Mon, 17 Nov 2014 08:07:30 -0800
Frank Speyerer shared his wife Carol's favorite cornbread and Andouille version. If you can't find Andouille, use a local smoked sausage, kielbasa, or favorite smoked sausage. Andouille Sausage & Cornbread Dressing. Makes 6 servings. 1 tablespoon butter.
Thu, 20 Nov 2014 07:20:25 -0800
1 stick unsalted butter, plus more to butter baking dish 1 pound andouille sausage, casings removed, chopped into bite-size pieces 2 onions, chopped 4 celery stalks, chopped 1 tablespoon chopped sage 2 teaspoons chopped rosemary 1 tablespoon salt
The Post Game (blog)
The Post Game (blog)
Mon, 27 Oct 2014 22:09:57 -0700
Add to the lineup of traditional Big Meat preparations the following recipe. It's prime rib filled with a Creole-inspired stuffing that's chocked full of spicy-smoky Andouille sausage, a variety of vegetables, and garlic. The dish comes courtesy of ...
Sun, 02 Nov 2014 09:37:30 -0800
In a skillet on medium high heat, render down the duck and andouille (5 min.) Add the onion, celery and bell pepper; Saute' for 2 minutes; Add the tomatoes, gravy and cream; Let simmer and reduce heat for approximately 4 minutes; Add the pasta; Turn ...
Sat, 22 Nov 2014 22:00:00 -0800
“Traditional,” with the basic turkey, giblet gravy, green bean casserole, etc.; “Cajun,” with blackened turkey breast, andouille stuffing, sweet corn “maque choux,” okra pickles, etc.; “Wine Country,” with Herbes de Provence turkey, Riesling gravy ...
Wed, 29 Oct 2014 23:56:15 -0700
1. Heat oven to 400 degrees. Spray 15-by-10-by-1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 6 minutes. 2. In 12-inch skillet, heat oil over medium-high heat. Add eggplant and bell pepper ...
Wed, 19 Nov 2014 13:00:00 -0800
Andouille Gumbo.jpg. Gumbo -- such as the chicken and andouille style pictured -- are among the heart and body warming dishes expected at the Greater Madisonville Chamber Gumbo Cookoff, to be held Nov. 23 in Madisonville. (Photo by Peter G. Forest).
Kansas City Star (blog)
Fri, 21 Nov 2014 08:07:30 -0800
Current selections besides traditional bratwurst and bangers include Norwegian potato sausage, Lithuanian desros sausage, Mexican chorizo, Cajun andouille, knockwurst, Cheddar bier brat, Polish, Italian (mild and firecracker), linguisa (andouille ...
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