Andouille ( , ; ; from
Latin
Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...
''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 pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooke ...
, originating in
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
but also known as an element in
Cajun cuisine.
France
In France, particularly
Brittany
Brittany ( ) is a peninsula, historical country and cultural area in the north-west of modern France, covering the western part of what was known as Armorica in Roman Gaul. It became an Kingdom of Brittany, independent kingdom and then a Duch ...
and
Normandy
Normandy (; or ) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy.
Normandy comprises Normandy (administrative region), mainland Normandy (a part of France) and insular N ...
, the traditional ingredients of andouille are primarily pig
chitterlings,
tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called
andouillette, 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
Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina to the southwest, which separates it from Sicily, and the Tyrrhenian S ...
, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the
Angevins.
United States
In the U.S., 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 pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooke ...
,
garlic,
pepper,
onion
An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...
s,
wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
, 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 main stem, primary river of the largest drainage basin in the United States. It is the second-longest river in the United States, behind only the Missouri River, Missouri. From its traditional source of Lake Ita ...
, is especially noted for its Cajun andouille.
The country Cajuns west of
Lafayette, Louisiana
Lafayette ( , ) is the most populous city in and parish seat of Lafayette Parish, Louisiana, Lafayette Parish in the U.S. state of Louisiana, located along the Vermilion River (Louisiana), Vermilion River. It is Louisiana's List of municipaliti ...
, make andouille similar to the French. They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smoke house. They are not twisted into links because they are too dense. When a link is cut, the concentric rings of the intestines can be seen.
Though somewhat similar, andouille is not to be confused with "
hot links",
New Orleans hot sausage, or similar finely ground, high-fat, heavily peppered sausages.
See also
*
Cuisine and specialties of Nord-Pas-de-Calais
*
List of sausages
*
List of smoked foods
References
{{Sausage
American sausages
French sausages
Louisiana Creole cuisine
Smoked meat