Andouille

Andouille is a coarse-grained smoked sausage, most often associated with Cajun cuisine. It is primarily made from pork, but the exact cuts of meat used and the specific methods of preparation vary considerably depending on the region and the individual maker. Generally, andouille incorporates pork shoulder or butt, along with other parts of the pig such as chitterlings (intestines), although modern commercial versions may omit the latter.

The sausage is heavily seasoned, typically with garlic, pepper (often cayenne), onions, and other spices. The blend of spices contributes significantly to andouille's distinctive flavor, which is both smoky and spicy. The meat is often coarsely ground or chopped rather than finely emulsified, giving the sausage a characteristic texture.

The smoking process is a crucial element of andouille production. Traditional methods involve smoking the sausage over pecan wood or other hardwoods for an extended period, imparting a deep smoky flavor and aroma. This smoking not only enhances the taste but also helps to preserve the sausage.

Andouille is a key ingredient in many Cajun dishes, including gumbo, jambalaya, and red beans and rice. It can also be grilled, pan-fried, or added to other dishes to provide a smoky and spicy element. While often associated with Louisiana, andouille-style sausages exist in other culinary traditions, though the ingredients and preparation methods may differ. The name "andouille" itself is believed to have French origins.