A hard, smoked, highly-seasoned pork, Creole-Acadian sausage originating in communities along the lower Mississippi River. Is used regularly in Creole cooking, but it is popular in French cooking as w [..]

a type of spicy sausage made from porkIt is easy to make an andouille casserole.

type of sausage, c. 1600, from French andouille (12c.), from Latin inductilia, neuter plural of inductilis, from inducere "to load or put in" (see induct). The original notion was perhaps of [..]

A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking.Andouille sausage is used regularly in Creole cooking, but it is p [..]

A hard, smoked, highly-seasoned pork, Creole-Acadian sausage originating in communities along the lower Mississippi River. Is used regularly in Creole cooking, but it is popular in French cooking as w [..]

(ahn-doo-ee) – (1) Traditionally, the andouilles from France were made from the large intestines and stomach of the pig (seasoned heavily and smoked).  (2) Andouille is also the Cajun smoked sausage s [..]

Andouille is a type of coarse-grained sausage most known for its large role in Cajun cooking. Brought to the United States by French immigrants through Louisiana, it has become a very popular type of [..]

A thick Acadian/Cajun sausage of lean, smoked pork ranging in flavor from bland to spicy.

 (ahn doo' e) A spicy pork sausage used in gumbo, jambalaya or with red beans and rice

large smoked chitterling (tripe) sausage, usually served cold.

a spicy country sausage used in gumbo and other Cajun dishes.