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Cajun andouille
French andouille de Guémené.

Andouille (French pronunciation: [ɑ̃duj]; English: /ɑːnˈdwiː/, ahn-DWEE) is defined[1] as "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. In the United States, the sausage is most often associated with Cajun cooking."[1] Andouille sausages are sometimes referred to as "hot link" sausages.



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 andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with andouillette.


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 (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée. LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival in October of each year.

Other uses

  • Andouille is an insult in French, designating a ridiculous or incompetent person, or a rascal.


  1. ^ a b "Andouille sausage (Gastronomy) - Definition" (various),, 2006, webpage: Hu-Andou.

External links

Simple English

[[File:|right|thumb|160px|]] Andouille is a type of pork sausage. It is spicy (hot in taste) and smoked. There are different kinds, all with different combinations of pork meat, fat, intestines (tubes going to the stomach), and tripe (the wall of the stomach). Andouille sausage first came from France or Germany (no-one is sure), but the name indicates that it may have come out from France, and the most famous sort in the USA is the "Cajun" style.

Other sorts are "French andouille" and "German andouille"; they are less spicy than Cajun. Cajun has extra salt, black pepper, and garlic. Andouille makers smoke the sausages over pecan wood and sugar cane for a maximum of seven or eight hours, at about 175 degrees Fahrenheit (80 degrees Celsius).

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