I went to New Orleans last summer and experienced a lot of the local food traditions: beignets, pralines, shrimp po’ boys. Sadly, I didn’t have time to fit in perhaps the most iconic dishes of them all: gumbo and jambalaya. These dishes are titans of the NOLA food world, well known for their traditional inclusion of andouille sausage. Since I missed it then, I want to take a big bite out of one of those sausages now.
Andouille (pronounced ‘on-duh-wee’) roughly translates in French to mean “to lead in.” In the words present day use, it is joined at the hip to the sausage that bares it’s name. You may also hear or see the term “Andouille de Troyes”… Troyes is a town in France where the sausage has been a favorite for centuries.
My Father In-Law purchased the Grillers Box subscription for my wife and I. We live in Portland, OR but my Wife grew up in Iowa so it was such a pleasure to have some of the best Pork products I have ever had delivered straight from the heartland! You can tell Acorn Bluff Farm makes sure thier products are the highest quality in sustainably farm raised Pork! D
Andouille is now a staple of French, and Cajun cooking, both with their unique twists. It is often served at crawfish boils, with gumbo, jambalaya, in skillets, or even eaten plain. Its distinctive, subtly spicy flavor, is one you wont soon forget.
These are Andouille Sausages, from pork raised by hand on our farm, Acorn Bluff Farms, in Southeast Iowa.
If youre interested in trying Andouille, try some today by clicking this link. We ship nationwide. Share
Andouille is a pork sausage, often supplemented with onions, garlic, and seasoning. What you may not know, is that Andouille has followed an evolutionary trail.
How is andouille sausage made?
Traditional French andouille is made with chitterlings and tripe, which are consumer-friendly names for intestines and stomach linings. In my opinion, they don’t sound that much more appealing, but I’ve never been one to shy away from a food based on its name.
The pork pieces are ground and mixed with onion, pepper, wine, and some other seasonings, and then encased in the pig’s large intestine. The sausage is smoked and then boiled, creating a dense, gray, pungent meat.
The Cajun version of andouille—the version you see at the grocery store—has several key differences. Producers still use the chitterlings and tripe, but they often use pork butt as well. They season their pork with garlic, onion, and often cayenne pepper. And the pork is double-smoked, both before it’s encased and after.
It’s worth noting that both French and Cajun andouille have a lot of variety within their respective categories.
How to Pronounce Andouille? (CORRECTLY) French Cajun Sausage
FAQ
What’s special about andouille sausage?
What part of a pig is the andouille?
What is the difference between andouille sausage and Cajun sausage?
Is andouille sausage made with intestines?
Where does andouille come from?
Andouille ( / ænˈduːi / ann-DOO-ee, / ɑːnˈduːi / ahn-DOO-ee; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France . In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.
What is a French andouille sausage?
Today andouille sausage is associated with the cuisine of Louisiana, which is the center of the United States’ vibrant Cajun and Creole communities. Traditionally, French andouille was—and still is—made by utilizing the entire digestive tract of a single pig.
Is andouille sausage a creole?
In the U.S., andouille sausage is heavily influenced by Creole and Cajun cuisine. It’s made from the upper shoulder of a pig (also known as pork butt or Boston butt) and is often seasoned using pepper, onions, and various other spices like cayenne pepper. So, what is andouille sausage?
What is a pig andouille?
Andouille is a large sausage made from the digestive tract of a single pig. In France, it’s made by mixing onions and seasonings with the chopped or sliced strips of a pig’s stomach and small intestines. Then, the mixture is put in a casing made from the pig’s large intestine, poached, and allowed to cool.