Andouille

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Andouille
Andouille.jpg
Creole andouille
CourseSausage
Place of originFrance
Main ingredientspork, garlic, pepper, onions, wine, pork chitterlings, tripe
French andouille from Guémené-sur-Scorff, France.

Andouille (US: /ænˈdi/ ann-DOO-ee; French: [ɑ̃duj]; from Vulgar Latin verb inducere, meaning to lead in; is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants that would merge to create much of Creole culture.

Andouille in the US[edit]

In the US the sausage is most often associated with Louisiana Creole cuisine, 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 shoulder 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 Creole andouille.[2]

The country Cajuns west of Lafayette, Louisiana made andouille similar to the French. They seasoned the pig intestines with salt and cayenne pepper, soaked them in a water and vinegar bath overnight, and then rinsed them well before stuffing them one into another lengthwise. They cut and tied them into long links with string and hung them with the sausage in the smoke house. They were not twisted into links because they were too dense. When a link is cut, you can see the concentric rings of the intestines. They never called it "andouille sausage", just "andouille"; i.e. sausage and andouille are two different things to these Cajuns.[citation needed]

Though somewhat similar, andouille is not to be confused with "hot links" or similar finely ground, high-fat, heavily peppered sausages.

Andouille in France[edit]

In France, particularly Brittany,[3] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in color and has a distinctive odor. Also, a similar sausage is available called andouillette, literally "little andouille". Some varieties use the pig's entire gastrointestinal system.

Other uses[edit]

See also[edit]

References[edit]

  1. ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
  2. ^ "Dining & Bars". NOLA.com. Retrieved 2014-01-13.
  3. ^ http://www.produitenbretagne.com/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641
  4. ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]