Andouille ( , ; ; from
Latin
Latin (, or , ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through ...
'
induco') is a smoked
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
made using
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved ...
, originating in
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
.
France
In France, particularly
Brittany
Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period ...
and
Normandy
Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern ...
, the traditional ingredients of andouille are primarily pig
chitterlings
Chitterlings (), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage.''Oxford English Dictionary'', 1st edit ...
,
tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Types of tripe
Beef tripe
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...
, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called
andouillette
Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.
Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outs ...
, literally "little andouille". Some andouille varieties use the pig's entire
gastrointestinal system. Various French regions have their own recipes such as: "''l’andouille de Guémené''", "''de Vire''", "''de Cambrai''", "''d’Aire-sur-la-Lys''", "''de Revin''", "''de Jargeau''", "''de Bretagne''" or "''du Val d'Ajol''".
Italy
'Nduja, a spreadable pork salami from
Calabria
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demographics1_title2 ...
probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the
Angevins.
United States
In the US, the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
made using
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved ...
,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
,
pepper,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
s,
wine
Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...
, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked).
["Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage]
Hu-Andou
Nicknamed "The Andouille Capital of the World," the town of
LaPlace, Louisiana, on the
Mississippi River
The Mississippi River is the List of longest rivers of the United States (by main stem), second-longest river and chief river of the second-largest Drainage system (geomorphology), drainage system in North America, second only to the Hudson B ...
, is especially noted for its Cajun andouille.
The country Cajuns west of
Lafayette, Louisiana
Lafayette (, ) is a city in the U.S. state of Louisiana, and the most populous city and parish seat of Lafayette Parish, located along the Vermilion River. It is Louisiana's fourth largest incorporated municipality by population and the 234t ...
, made andouille similar to the French. They seasoned the pig intestines with salt and cayenne pepper, soaked them in a water and vinegar bath overnight, and then rinsed them well before stuffing them one into another lengthwise. They cut and tied them into long links with string and hung them with the sausage in the smoke house. They were not twisted into links because they were too dense. When a link is cut, the concentric rings of the intestines can be seen. They never called it "andouille sausage", just "andouille"; i.e., sausage and andouille are two different things to these Cajuns.
Though somewhat similar, andouille is not to be confused with "
hot links" or similar finely ground, high-fat, heavily peppered sausages.
See also
*
List of sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
*
List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and f ...
References
{{Sausage
American sausages
French sausages
Louisiana Creole cuisine
Smoked meat