andouille

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andouillette

A coarsely grained, smoked deli meat using the digestive tube of a pig, to which the head, heart, breast or throat may be added. Popular in Cajun cuisine, it is generally flavored with onions, pepper or wine. Andouilles measure 10-12 in. (25-30 cm) in length and andouillettes, 4-6 in. (10-15 cm). Andouillette is sometimes covered in breading, jelly or pork fat.

Serving Ideas

Andouille is eaten cold, cut into thin rounds (as an hors d'oeuvre). Andouillette is eaten grilled, broiled or pan-fried, served with mustard and accompanied by red beans or lentils, sauerkraut, red cabbage or fried potatoes.

Storing

In the fridge: 3-4 days.

Nutritional Information

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French sausage made from pork meat and intestines (chitterlings); smaller versions are andouillettes.

[an-DOO-ee; ahn-DWEE] A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's traditionally used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is especially good served cold as an hors d'oeuvre.

Cajun andouille

French andouille de Guémené.

Andouille (/ɑːnˈdwiː/ahn-DWEE; French pronunciation: [ɑ̃duj]) is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings.^[1] Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun cooking.^[1] Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana on the Mississippi River is especially noted for its Cajun andouille.

Andouille sausages are sometimes referred to as "hot link" sausages.

Contents 1 Ingredients 2 Other uses 3 Notes 4 External links

Ingredients

Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig. For example, traditional French andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with andouillette.

Other uses

• Andouille is also an insult in French, designating an imbecile, or a rascal.^[2]

Notes

1. ^ ^{a b} "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
2. ^ Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]

External links

• L'Andouillerie de la Vallée de la Sienne – Normandie
• Andouille de Vire, a famous French variety.
• Homemade Andouille Sausage Recipe at Nola Cuisine
• Jacob's World Famous Andouille Post at Nola Cuisine

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