Andouille ( , ; ; from

Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...

''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 pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, originating in

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

but also known as an element in

Cajun cuisine Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, ...

France

In France, particularly

Brittany Brittany ( ) is a peninsula, historical country and cultural area in the north-west of modern France, covering the western part of what was known as Armorica in Roman Gaul. It became an Kingdom of Brittany, independent kingdom and then a Duch ...

and

Normandy Normandy (; or ) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy. Normandy comprises Normandy (administrative region), mainland Normandy (a part of France) and insular N ...

, the traditional ingredients of andouille are primarily pig

chitterlings Chitterlings ( ), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, though cow, lamb, goose and goat may also be used. They may be filled with a forcemeat to make sausage.''Oxford English ...

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...

, 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 outsi ...

, 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 tract is the largest of the body's systems, after the cardiovascular system. T ...

. 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 'Nduja () is a spicy, spreadable pork sausage from the Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina ...

, a spreadable pork salami from

Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina to the southwest, which separates it from Sicily, and the Tyrrhenian S ...

, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.

United States

In the U.S., the sausage is most often associated with Louisiana

, where it is a coarse-grained smoked

made using

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

pepper Pepper(s) may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plants ** Black pepper ** Long pepper ** Kampot pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanacea ...

onion An onion (''Allium cepa'' , from Latin ), 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 which was classifie ...

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

, 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. LaPla ...

, on the

Mississippi River The Mississippi River is the main stem, primary river of the largest drainage basin in the United States. It is the second-longest river in the United States, behind only the Missouri River, Missouri. From its traditional source of Lake Ita ...

, is especially noted for its Cajun andouille. The country Cajuns west of

Lafayette, Louisiana Lafayette ( , ) is the most populous city in and parish seat of Lafayette Parish, Louisiana, Lafayette Parish in the U.S. state of Louisiana, located along the Vermilion River (Louisiana), Vermilion River. It is Louisiana's List of municipaliti ...

, make andouille similar to the French. They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smoke house. They are not twisted into links because they are too dense. When a link is cut, the concentric rings of the intestines can be seen. Though somewhat similar, andouille is not to be confused with "

hot links Hot commonly refers refer to: *Heat, a hot temperature *Pungency, in food, a spicy or hot quality Hot or HOT may also refer to: Places * Hot district, a district of Chiang Mai province, Thailand ** Hot subdistrict, a sub-district of Hot Distri ...

New Orleans hot sausage New Orleans hot sausage is a type of sausage used in the cuisine of New Orleans and its surrounding parishes. It’s also used at a lesser extent in the Acadiana region. It’s also known by its French name chaurice. History Commonly known t ...

, or similar finely ground, high-fat, heavily peppered sausages.

References

{{Sausage American sausages French sausages Louisiana Creole cuisine Smoked meat

France

Italy

United States

See also

References