Andouille refers to a a spicy smoked pork sausage, often used in Creole and Cajun dishes such as gumbo and jambalaya. Andouille is a type of large, smoked, slicing sausage usually made from pig’s large intestine filled with strips of chitterling and stomach and highly seasoned with pepper. They are sold ready cooked and are usually served cold as an hors d'oeuvres. The two truly authentic andouilles are from Vire and Guemene. However, it is now common in Cajun cuisine.


andouille

Plural: andouilles

Description: A type of large, smoked, slicing sausage usually made from pig’s large intestine filled with strips of chitterling and stomach and highly seasoned with pepper. They are sold ready cooked and are usually served cold as an hors d'oeuvres. The two truly authentic andouilles are from Vire and Guemene. Now common in Cajun cuisine.


Pronounced: ahn-doo-ee-yuh
Gender: f
Language: French
Ethnicity: French
Most frequent country: Widespread
Most frequent region: Picardy

See places: French food and cuisine

See foods and dishes: andouille bretonne, andouille de Aire-sur-la-Lys, andouille de Cambrai, andouille de campagne, andouille de Guemene, andouille de Jargeau, andouille de Nancy, andouille de Troyes, andouille de Val-d'Ajol, andouille de Vire, andouille pur porc, andouille vigneron, andouillette, chitterling, saucissons secs
List of books: Andouille