Andouille

Andouille

Cajun andouille
Course	Sausage
Place of origin	France
Main ingredients	Pork, garlic, pepper, onions, wine, pork chitterlings, tripe
Media: Andouille

Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːn-/ ahn-; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine.

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

Andouille de Vire has been registered as a Protected Geographical Indication (PGI) under European Union law since 2019.³

'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

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.