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Andouille

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

Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːnˈduːi/ ahn-DOO-ee; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine.

France

In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille". Some andouille varieties use the pig's entire gastrointestinal system. Various French regions have their own recipes such as: "l’andouille de Guémené", "de Vire", "de Cambrai", "d’Aire-sur-la-Lys", "de Revin", "de Jargeau", "de Bretagne" or "du Val d'Ajol".

Italy

'Nduja, a spreadable pork salami from Calabria, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.

United States

In the U.S., the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. 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.

The country Cajuns west of Lafayette, Louisiana, make andouille similar to the French. They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smoke house. They are not twisted into links because they are too dense. When a link is cut, the concentric rings of the intestines can be seen.

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

See also

• Cuisine and specialties of Nord-Pas-de-Calais
• List of sausages
• List of smoked foods

References

1. "Produits alimentaires | Produit en Bretagne". www.produitenbretagne.bzh.
2. "L'andouille". leporc.com (in French). Retrieved 2020-04-08.
3. "What Is Nduja and Why Is It Suddenly on Every Menu?". Bloomberg. 15 May 2019. Retrieved 16 May 2019.
4. "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
5. "Dining & Bars". NOLA.com. Retrieved 2014-01-13.
6. "Andouille". Louisiana's River Parishes. Retrieved 2020-06-26.

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Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

• American sausages
• French sausages
• Louisiana Creole cuisine
• Smoked meat