What is Andouille?
French in origin, and a staple of Louisiana Cajun and creole cooking, Andouille sausage is made using varying cuts of pork meat and is typically seasoned with pepper, onions, and spices, typically garlic, ceyenne pepper and paprika. A smoked sausage, Andouille’s texture is coarser, and somewhat drier than many other European sausages like Knackwurst.
What Does “Andouille” Mean?
Andouille (pronounced ‘on-duh-wee’) roughly translates in French to mean “to lead in.” In the words present day use, it is joined at the hip to the sausage that bares it’s name.
You may also hear or see the term “Andouille de Troyes”… Troyes is a town in France where the sausage has been a favorite for centuries.
Are There Different Types of Andouille Sausage?
Depending on the country, you may find Andouille with a “local variation” on the recipe ingredients. The two most common types of Andouille sausage are the popular Cajun addition and its European counterpart – the latter typically being a bit juicier and milder than the former.
How Spicy is an Andouille Sausage?
Every eater’s threshold for what is “overbearingly spicy” is different, and the potency of the kick often depends on the particular spices used when creating the seasoning. Most often, you will see a combination of cayenne, chili, and red pepper flakes.
A good Andouille sausage will balance the heat with the right amount of savory flavor and authentic wood smoking (steer clear of products that use smoke flavoring). Definitely count on the spicey heat to linger on the back of your tongue, and have a glass of your favorite beverage handy!
Andouille Recipe Ideas
While primarily found in Cajun and southern dishes like gumbo, seafood boils, and jambalaya, the sky’s the limit with this versatile favorite. Josef’s Artisan Meats always encourages our customers to master meal time adventurously with our products. Check out our favorite Andouille-centric dishes below:
- Casseroles and Legume Dishes: Andouille is a perfect compliment to chili, refried beans, and casseroles. Slice it thick or dice it into smaller pieces and stir it in for a great flavor and protien boost. Try this potato casserole recipe for a great way to spice up a comfort food classic!
- Jambalaya: This Cajun classic needs no introduction. It’s famous for being a Mardi Gras staple, but makes a fantastic meal anytime of year. you can find a great Jambalaya recipe here that also incorporates chicken to create a tasty variation!
- Sweet & Spicy Andouille Bites: Cocktail wieners aren’t the only gameday treat in town – try our take on a classic appetizer. It’s the perfect amount of sweet and heat that is sure to be a crowd pleaser.
How to cook Andouille
There are a multitude of ways you can cook Andouille. From grilling, pan frying, sautéing, and even simmering it in broth – the possibilities are endless. If grilling or pan frying, steer clear of using a fork or any type of utensil that may pierce the sausage, as you may lose the juices that accumulated during cooking. Remember, it is already one of the dryer sausages.
Because it’s smoked, Andouille is precooked. In the rare instance you find unsmoked Andouille sausage, cook it in its casing and slice before serving. You can also remove it from its casing and cook it as you would ground beef.
Smoked Andouille Sausage
This best-seller is a smoked, fully cooked pork sausage stuffed with authentic Cajun spices, garlic, paprika and peppers.