Andouille

A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It’s traditionally used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also good served cold as an hors d’oeuvre. Andouillette ā€” andouille ā€” is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally slashed and grilled or fried.

Recipes using : Andouille


Smoked Andouille Sausage 3 – 1 lb. Pkgs.

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