Andouille (French: IPA| [ɑ̃duj] ,
American English: IPA| [ɑnˡdu:ɪ] (pronounced "ahn-DWEE") is defined "Andouille sausage (Gastronomy) - Definition" (various), MiMi.hu, 2006, webpage: [http://en.mimi.hu/gastronomy/andouille_sausage.html Hu-Andou] . ] as "a coarse-grained smoked meat made using pork, chitterlings, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisianaby French or German immigrants. Today the sausage is most often associated with Cajuncooking."
Andouille is a spiced, heavily smoked
pork sausage, distinguished in some varieties by its use of the entire gastrointestinal systemof the pig: for example, traditional French andouillette is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.
History of Andouille
The style of sausage is now widespread, and so it is unclear whether it originated in France, whence the name comes, or in Germany, where similar recipes also have a long history. A similar sausage,
Nduja, is produced in the region of Calabriain southern Italy; the name is clearly derived from the French, and it is thought that the recipe may have spread there from France during periods of French dominance in the Middle Ages. This suggests a history going back at least 1000 years.
The recipe was brought to the New World by the French colonists of
Louisiana, and Cajunandouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecanwood and sugar canefor up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée. LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival in October of each year.
"Andouille" is also an
insultin French, designating a ridiculous or incompetent person, or a rascal; this may be linked to the old British slang “silly sausage”, which describes a person as stupid, foolish or naive.
* [http://www.andouillerie.fr/ L'Andouillerie de la Vallée de la Sienne - Normandie]
* [http://www.etab.ac-caen.fr/hotellerie-restauration/Reportages/andouille/andouille.htm Andouille de Vire] , a famous French variety.
* [http://www.realcajunrecipes.com/recipes/532.rcr Andouille recipe at RealCajunRecipes.com]
* [http://offthebroiler.wordpress.com/2007/01/15/all-about-andouille/ Pictorial Tour of Wayne Jacob's Smokehouse, an artisanal Andouille producer in La Place, Louisiana]
* [http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ Homemade Andouille Sausage Recipe at Nola Cuisine]
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andouille — [ ɑ̃duj ] n. f. • XIIe; lat. pop. °inductile, de inducere « introduire » 1 ♦ Charcuterie à base de boyaux de porc ou de veau, coupés en lanières et enserrés dans une partie du gros intestin, qui se mange froide. Andouille de Vire, de Guéméné. Fam … Encyclopédie Universelle
Andouille — Saltar a navegación, búsqueda Rodajas de andouille de Guémené, Bretaña francesa … Wikipedia Español
Andouille — creole von der Insel Réunion Andouil … Deutsch Wikipedia
Andouillé — Saltar a navegación, búsqueda Andouillé País … Wikipedia Español
andouille — ANDOUILLE. s. f. Boyau de porc remply, farcy d autres boyaux ou de la chair du mesme animal. Andoüilles de Troyes. andoüilles fumées. grosse andoüille. andoüille de chair … Dictionnaire de l'Académie française
andouille — [än do͞o′yə, ändo͞o′ē; ] Fr [ än do͞o′y ] n. 1. in France, a large sausage containing mainly pork tripe and chitterlings 2. in the cooking of the Cajuns, a smoked pork sausage that is flavored with garlic and highly spiced: Also andouille sausage … Universalium
andouille — ANDOUILLE. s. f. Boyau de porc, rempli, farci d autres boyaux, ou de la chair du même animal. Andouilles fumées. Grosses andouilles. Andouille de chair de porc … Dictionnaire de l'Académie Française 1798
andouille — type of sausage, c.1600, from Fr. andouille (12c.), from L. inductilia, neuter plural of inductilis, from inducere to load or put in (see INDUCT (Cf. induct)). The original notion was perhaps of the filling introduced into the sausage … Etymology dictionary
andouille — [än do͞o′yə, ändo͞o′ē; ] Fr [ än do͞o′y ] n. 1. in France, a large sausage containing mainly pork tripe and chitterlings 2. in the cooking of the Cajuns, a smoked pork sausage that is flavored with garlic and highly spiced: Also andouille sausage … English World dictionary
Andouillé — is a commune in the Mayenne department in northwestern France.ee also*Communes of Mayenne … Wikipedia