Andouille

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Andouille
Sausage
Andouille.jpg
Cajun andouille
Place of origin:
Louisiana,USA
Region or state:
German Coast
Main ingredient(s):
pork, garlic, pepper, onions, wine
Recipes at Wikibooks:
Cookbook Andouille
Media at Wikimedia Commons:
Wikimedia Commons  Andouille
 
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Andouille
Sausage
Andouille.jpg
Cajun andouille
Place of origin:
Louisiana,USA
Region or state:
German Coast
Main ingredient(s):
pork, garlic, pepper, onions, wine
Recipes at Wikibooks:
Cookbook Andouille
Media at Wikimedia Commons:
Wikimedia Commons  Andouille
French andouille from Guémené-sur-Scorff, France.

Andouille (/ænˈdi/ an-DOO-ee in US English; French pronunciation: ​[ɑ̃nduj]) is a smoked sausage made using pork, originating on the German Coast of Louisiana by the German immigrants and Acadian exiles that would merge to create much of Cajun culture. It is distinguished in some varieties by its use of the entire gastrointestinal system of the pig.

Overview[edit]

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).[1] Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.{[2][3]} Andouille sausages are sometimes referred to in the US as "hot link" sausages.{[4]}

In France the traditional andouille is composed primarily of the intestines and stomach.

Though somewhat similar, andouille is not to be confused with andouillette, nor with "hot links" or similar finely-ground, high fat, overly-peppered sausages.

Other uses[edit]

Notes[edit]

  1. ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
  2. ^ http://en.wikipedia.org/wiki/LaPlace,_Louisiana
  3. ^ http://www.nola.com/dining/reviews.ssf?4472?4472
  4. ^ http://www.johnsonville.com/products/hot-links.html
  5. ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]