What is
Andouille Sausage?

Andouille sausage is a smoked sausage made using pork, originating from France but widely associated with Cajun and Creole cuisine in the southern United States. It is known for its distinct smoky flavor, coarse texture, and spiced seasoning.

Origins & History

Andouille sausage has its roots in France, where it is traditionally made with pork and has a strong, smoky flavor. The sausage was brought to America by French immigrants, and it became a staple in Louisiana cuisine, particularly in Cajun and Creole dishes. Today, Andouille is commonly used in jambalaya, gumbo, and as a grilling meat.

Taste & Texture

Andouille sausage has a bold, smoky flavor with a hint of spice, often seasoned with garlic, pepper, and other spices. It has a hearty texture and is typically spicy but varies depending on the specific recipe.

Ingredients

Pork

The primary meat used in Andouille sausage, providing rich flavor and a hearty texture.

Garlic

A key seasoning ingredient that adds depth and a pungent flavor to the sausage.

Black pepper

Used for seasoning, it contributes spiciness and enhances the overall taste.

Cayenne pepper

Often included to give Andouille its characteristic heat and spice.

Onion

Adds sweetness and depth of flavor to the sausage mixture.

Thyme

A herb that provides earthiness and aromatic notes.

Smoked paprika

Includes a smoky dimension to the sausage, complementing its overall flavor profile.

This item may contain the following allergens:

Pork