|Place of origin||France|
|Main ingredients||pork, garlic, pepper, onions, wine, pork chitterlings, tripe|
Andouille in the USEdit
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). Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Creole andouille.
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.
Though somewhat similar, andouille is not to be confused with "hot links" or similar finely ground, high-fat, heavily peppered sausages.
Andouille in FranceEdit
In France, particularly Brittany, 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.
Andouille in ItalyEdit
- "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
- "Dining & Bars". NOLA.com. Retrieved 2014-01-13.
- "What Is Nduja and Why Is It Suddenly on Every Menu?". Bloomberg. 15 May 2019. Retrieved 16 May 2019.
- Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from