Andouille

Andouille

Cajun andouille
Course	Sausage
Place of origin	France
Main ingredients	pork, garlic, pepper, onions, wine
Media: Andouille

French andouille from Guémené-sur-Scorff, France.

Andouille (/ænˈduːi/ 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. Some varieties use the pig's entire gastrointestinal system.

Overview

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. 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 odor. There is also a similar sausage available called andouillette, literally "little andouille".

Other uses

• Andouille is also an insult in French, designating an imbecile, or a rascal.

See also

• List of sausages
• List of smoked foods
• Food portal