Andouille
Andouille
Andouille (pronunciation: an-doo-ee) is a smoked sausage made using pork, traditionally a staple of French cuisine but widely used in the United States, particularly in Louisiana Creole dishes.
Etymology
The term "Andouille" is derived from the Latin "inductilia", meaning "things to be introduced" in reference to the sausage-making process where ground meat is introduced into a casing.
Description
Andouille is characterized by its distinctive coarse-grained texture, due to the use of the pork's gastrointestinal system in its preparation. The sausage is seasoned, smoked over pecan wood and sugar cane, and then used in a variety of dishes, most notably Gumbo and Jambalaya, two staples of Louisiana Creole cuisine.
Related Terms
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
- Smoking (cooking): The process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
- Gumbo: A soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions.
- Jambalaya: A popular dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood.
External links
- Medical encyclopedia article on Andouille
- Wikipedia's article - Andouille
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