What is Andouille Sausage?
Pronounced ‘ahn-doo-ee’ this spicy pork delicacy originated in France. It was brought over to America by French immigrants and became part of the Cajun and Creole traditions of cooking from Louisiana. Today, there’s a marked difference between the original and North American version.
What’s in an Andouille Sausage?
The US version of the sausage is made from coarse ground smoked pork (normally shoulder cuts are used), garlic, onions, salt, pepper, Cajun seasonings and wine. The mix is then stuffed into a casing and smoked - so it’s got a ‘double smoked’ flavour to it. It’s also quite spicy.
The original French version normally combines the chopped, cooked small intestines of a pig with tripe, onions, wine, salt and pepper. It’s then encased in the pig’s large intestine - so it’s quite a big sausage. It’s not normally smoked but is known for its distinctive odour - which might have something to do with the tripe! Typically it’s boiled, then allowed to cool before serving in thin slices or grilled.
What Recipes Include Andouille Sausage?
The sausage is widely used in Cajun and Creole dishes, but it’s actually a very versatile sausage that can be used anywhere you’d normally be using chorizo. It’s ideal therefore for use on pizzas, with pasta or with rice dishes such as paella.
Cajun/Creole dishes that use andouille:
- Sausage and Shrimp Gumbo
- Purple Hull Peas and Sausage
- Cajun-spiced Stuffed Peppers
- Andouille Sausage Sweetcorn Fritters
- Jambalaya (Cajun or Creole Rice)
You could also try it with:
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