This type of sausage originated in France. Andouille is made from pork intestines, or chitterlings, as they are also called. It is also seasoned with garlic, onion, pepper and wine.
Andouille is commonly used in Cajun and Creole cuisine. The sausage was brought to Louisiana by German immigrants. The meat is smoked twice, which provides a deep, earthy flavor.
Andouille used in France is often gray in color and is made with tripe, pork intestines, onions, seasonings and wine.Learn more about Substitutions