Andouille (French: [ɑ̃duj], American English: [ɑnˡdu:ɪ] (pronounced ahn-DWEE) is defined
as "a coarse-grained smoked meat made using pork, chitterlings, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants. Today the sausage is most often associated with Cajun cooking."
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 andouillette is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.
History of Andouille
The style of sausage is now widespread, and so it is unclear whether it originated in France, whence the name comes, or in Germany, where similar recipes also have a long history. A similar sausage, Nduja
, is produced in the region of Calabria
in southern Italy; the name is clearly derived from the French, and it is thought that the recipe may have spread there from France during periods of French dominance in the Middle Ages. This suggests a history going back at least 1000 years.
The recipe was brought to the New World by the French colonists of Louisiana
, and Cajun
andouille is the best-known variety in the United States
. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt
, cracked black pepper
, and garlic
, and smoked over pecan
wood and sugar cane
for up to seven or eight hours at approximately 175°F
). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo
, red beans and rice
, and étouffée
, has proclaimed itself the Andouille Capital of the World, and holds a huge festival in October of each year.
Andouille is also an insult in French, designating a ridiculous or incompetent person, or a rascal; this may be linked to the old British slang “silly sausage”, which describes a person as stupid, foolish or naive.