Andouille (// an-DOO-ee in US English; French pronunciation: [ɑ̃nduj]) is a smoked sausage made using pork, originating in France and which was taken to the United States through Louisiana by French immigrants. 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. 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.
Other uses 
- "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
- Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from