 Cajun andouille | |
| Course | Sausage |
|---|---|
| Place of origin | France |
| Main ingredients | Pork,garlic,pepper,onions,wine, pork chitterlings, tripe |
Andouille (/ænˈduːi/ann-DOO-ee,/ɑːn-/ahn-;French:[ɑ̃duj]; fromLatininduco) is a smokedsausage made usingpork, originating inFrance but also known as an element inCajun cuisine.
In France, particularlyBrittany andNormandy,[1] the traditional ingredients of andouille are primarily pigchitterlings,tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is calledandouillette, literally "little andouille". Some andouille varieties use the pig's entiregastrointestinal 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".[2]
Andouille de Vire has been registered as a Protected Geographical Indication (PGI) under European Union law since 2019.[3]
'Nduja, a spreadable pork salami fromCalabria, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by theAngevins.[4]
In the U.S., the sausage is most often associated with LouisianaCajun cuisine, where it is a coarse-grained smokedsausage made usingpork,garlic,pepper,onions,wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked).[5]Nicknamed the "Andouille Capital of the World", the town ofLaPlace, Louisiana, on theMississippi River, is especially noted for its Cajun andouille.[6]
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.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
