Andouille ( , ; ; from
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
'
induco') is a smoked
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
made using
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
, originating in
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
.
France
In France, particularly
Brittany
Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...
and
Normandy
Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern ...
, the traditional ingredients of andouille are primarily pig
chitterlings,
tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Types of tripe
Beef tripe
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...
, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called
andouillette
Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.
Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outsid ...
, literally "little andouille". Some andouille varieties use the pig's entire
gastrointestinal system
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and ...
. 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
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probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the
Angevins.
United States
In the US, the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
made using
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
s,
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked).
["Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage]
Hu-Andou
Nicknamed "The Andouille Capital of the World," the town of
LaPlace, Louisiana
LaPlace ( ) is a census-designated place (CDP) in St. John the Baptist Parish, Louisiana, United States, situated along the east bank of the Mississippi River, in the New Orleans metropolitan area. In 2020, it had a population of 28,841.
LaPlace ...
, on the
Mississippi River
The Mississippi River is the second-longest river and chief river of the second-largest drainage system in North America, second only to the Hudson Bay drainage system. From its traditional source of Lake Itasca in northern Minnesota, it f ...
, is especially noted for its Cajun andouille.
The country Cajuns west of
Lafayette, Louisiana
Lafayette (, ) is a city in the U.S. state of Louisiana, and the most populous city and parish seat of Lafayette Parish, located along the Vermilion River. It is Louisiana's fourth largest incorporated municipality by population and the 234th- ...
, 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, the concentric rings of the intestines can be seen. 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
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link") is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is also ...
" or similar finely ground, high-fat, heavily peppered sausages.
See also
*
List of sausages
*
List of smoked foods
References
{{Sausage
American sausages
French sausages
Louisiana Creole cuisine
Smoked meat