What is "andouille"

Usage examples of "andouille".

True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter.

It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked.

It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas.

In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood.

Sage 5 ts Liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans.

It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the andouille Capital of the World.

It is not uncommon for the Cajuns to smoke Andouille for 7 - 8 hours at temperatures no higher than 175 degrees.

It smelled greasy and evil, like rancid andouille sausage that had been left on the grill too long.

After all, in a world where some men could turn into bats and preferred the taste of blood to andouille gumbo, what was one more mystery?

Monica, chicken and andouille gumbo, and bread pudding in whiskey sauce.

There was always deer sausage on the stove, and a gumbo full of oysters, shrimp, crabmeat, chicken, Andouille sausage would brim green bubbling.

Oyster dressing and andouille sausage and a few other goodies are stuffed into a chicken that is then stuffed into a duck that is then stuffed into a turkey.

Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked.