Cajun Andouille, From Wayne Jacob's Smokehouse in La Place, Louisiana. Photo courtesy of Jason Perlow (jason@egullet.org)

Andouille (French: [ɑ̃duj], American English: [ɑnˡdu:ɪ]) is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. Image File history File linksMetadata Andouille. ... Image File history File linksMetadata Andouille. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Freshly cooked pork sausages. ... For the Physics term GUT, please refer to Grand unification theory The gastrointestinal or digestive tract, also referred to as the GI tract or the alimentary canal or the gut, is the system of organs within multicellular animals which takes in food, digests it to extract energy and nutrients, and...

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, 'ndulla, is produced in the region of Calabria in 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. Calabria, formerly Brutium, is a region in southern Italy which occupies the toe of the Italian peninsula south of Naples. ...

The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille 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, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 degrees Fahrenheit (80 degrees Celsius). 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 Capitol of the World, and holds a huge festival in October of each year. Official language(s) English and French Capital Baton Rouge Largest city New Orleans at last census; probably Baton Rouge since Hurricane Katrina Area  Ranked 31st  - Total 51,885 sq mi (134,382 km²)  - Width 130 miles (210 km)  - Length 379 miles (610 km)  - % water 16  - Latitude 29°N to 33... This article is about an ethnic culture. ... A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions so that the product is neutral and without a net charge. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Carya illinoinensis (Wangenh. ... Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ... A bowl of shrimp gumbo Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina. ... Improvised looking bowl of jambalaya This article is about the food. ... Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, rice, spices, and pork bones left over from Sunday dinner. ... Etouffee (also spelled Étouffée, pronounced EH-too-FAY) is a Cajun seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya River Basin to the west. ... La Place (sometimes spelled LaPlace or Laplace) is a suburb of New Orleans and a census-designated place located in St. ... Official language(s) English and French Capital Baton Rouge Largest city New Orleans at last census; probably Baton Rouge since Hurricane Katrina Area  Ranked 31st  - Total 51,885 sq mi (134,382 km²)  - Width 130 miles (210 km)  - Length 379 miles (610 km)  - % water 16  - Latitude 29°N to 33...

Andouille is also an insult in French, designating some 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. An insult is a statement or action which affronts or demeans someone. ...

External links

• Andouille de Vire, a famous French variety.
• Andouille recipe at RealCajunRecipes.com
• Pictorial Tour of Wayne Jacob's Smokehouse at eGullet.org