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About Andouille Sausage

Updated on July 31, 2012

Hot and spicy Cajun cooking - just the thought of it can make your mouth water.  This unique cuisine owes a great debt to delicious andouille sausage, used in popular Cajun plates like gumbo and jambalaya.  Read on to learn how to enjoy tasty andouille sausage.

How to Say It

 Andouille can be pronounced ahn-DWEE or ann-DOO-ee.

How Andouille Sausage is Made

 Andouille sausage is made by packing a sausage casing with a mixture of pork, pork fat, salt, garlic, red pepper and black pepper, then smoking it over pecan logs and sugar cane.  There are many variations on this recipe, however, like additional herbs and spices or different types of wood for smoking the sausage.

History of Andouille Sausage

 Both France and Germany have forms of andouille sausage, but they are milder than Louisiana's popular andouille sausage. It is believed that the people of many different cultures who lived in Louisiana helped to evolve the sausage by introducing different cooking methods, and the herbs and spices found in the area were added to create the Cajun andouille sausage we know today.

Cooking with Andouille Sausage

 Andouille sausage can be used to add a dash of spice to a dish or can be the primary ingredient. Look in the related articles section for recipes that use this spicy ingredient.  Andouille sausage tastes great in meat dishes and is perfect for soups and stews.  If a recipe calls for smoked sausage, try using andouille sausage in its place.


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