Andouille
From Wikipedia, the free encyclopedia
Andouille (/ænˈduːi/ an-DOO-ee in US English; French
pronunciation: [ɑ̃nduj])
is a smoked sausage made using pork, originating on the German Coast
of Louisiana
by the German immigrants and Acadian exiles
that would merge to create much of Cajun culture. It is distinguished in
some varieties by its use of the entire gastrointestinal system of the pig.
Overview
In the US the sausage is most often
associated with Cajun cooking, where it is a coarse-grained smoked sausage
made using pork,
garlic,
pepper,
onions,
wine,
and seasonings. The pork used is mostly from a smoked Boston Butt roast. Once
the casing is stuffed, the sausage is smoked again (double smoked).[1]
Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille.{[2][3]}
Andouille sausages are sometimes referred to in the US as "hot link"
sausages.{[4]}
In France the traditional andouille
is composed primarily of the intestines and stomach.
Though somewhat similar, andouille
is not to be confused with andouillette,
nor with "hot links" or similar finely-ground, high fat,
overly-peppered sausages.
Other
uses
The original link can be found
at: http://en.wikipedia.org/wiki/Andouille
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