Andouille
Andouille (French pronunciation: [ɑ̃duj]; English: /ɑːnˈdwiː/ ahn-DWEE) is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings.[1] Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun cooking.[1] 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 as "hot link" sausages.
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[edit] Ingredients
Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig. For example, traditional French andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with andouillette.
[edit] Other uses
[edit] Notes
- ^ a b "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 [1]
