Andouille
Script error: No such module "Distinguish". Template:Short description
Page Module:Infobox/styles.css has no content.
| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. Cajun andouille | |
| Course | Sausage |
|---|---|
| Place of origin | France |
| Main ingredients | Pork, garlic, pepper, onions, wine, pork chitterlings, tripe |
| Template:If first display both | |
Page Template:Plainlist/styles.css has no content.
| |
Script error: No such module "Check for conflicting parameters".
Andouille (/ænˈduːi/ Script error: No such module "Respell"., /ɑːn-/ Script error: No such module "Respell".; Script error: No such module "IPA".; from Latin induco) is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine.
France
In France, particularly Brittany and Normandy,[1] 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".[2]
Protected status
Andouille de Vire has been registered as a Protected Geographical Indication (PGI) under European Union law since 2019.[3]
Italy
'Nduja, a spreadable pork salami from Calabria, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.[4]
United States
In the U.S., the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked).[5] Nicknamed the "Andouille Capital of the World", the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.[6]
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
Lua error in mw.title.lua at line 404: bad argument #2 to 'title.new' (unrecognized namespace name 'Portal').
References
Page Template:Reflist/styles.css has no content.
- ^ Page Module:Citation/CS1/styles.css has no content."Produits alimentaires | Produit en Bretagne". www.produitenbretagne.bzh.
- ^ Page Module:Citation/CS1/styles.css has no content."L'andouille". leporc.com (in français). Retrieved 2020-04-08.
- ^ Page Module:Citation/CS1/styles.css has no content."Andouille de Vire : l'Andouille IGP fumée du Calvados". Calvados Attractivité. Retrieved 18 July 2025.
- ^ Page Module:Citation/CS1/styles.css has no content."What Is Nduja and Why Is It Suddenly on Every Menu?". Bloomberg. 15 May 2019. Retrieved 16 May 2019.
- ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
- ^ Page Module:Citation/CS1/styles.css has no content."Dining & Bars". NOLA.com. Retrieved 2014-01-13.
Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found.
