Andouille is a creole/Cajun sausage used in gumbos (spicy soups) and jambalaya (rice dish with different types of protein & vegetables). It has French and/or German origins, said to come from the German coast of Louisiana. Calling someone an andouille is a rough equivalent of a British saying, “Silly Sausage,” or rascal.
Recipe: smoked pork butt, ground and mixed with garlic, pepper, onions, wine and seasonings, stuffed into casings and smoked again, a double-smoked sausage.Seasonings for 10 pounds of pork: (adjust to your own tastes) 1-2 tsp.cayenne 1-2 tsp. thyme 1-2 tsp. paprika 1 crushed bay leaf 1-2 tsp. dried sage 3-4 Tbls. salt 2-3 tsp. black pepper
The first time The Biker Chef ever heard of andouille was when he was working at the Sofitel in Bloomington, MN. The Garde Manger (the keeper of the food, meat guy) brought the sausage over and said, “Brown this off.” Of course, he sampled a bit and enjoyed the savory taste of the traditional French style sausage. The Garde Manger used it in an appetizer platter, served Chaud Froid, means hot-cold, a food that is cooked hot and served cold, often in an aspic presentation (meat gelatins, photos on wikipedia).
Come back on J day. The Chef has plans to cook up some jambalaya with andouille. My taste buds are getting excited.
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Looks yummy for sure.
Sounds delicious! I’ve never attempted making my own sausage – and probably won’t. I’m just not that talented a cook.
I’m just the lovely assistant at the sausage stuffer! The Biker Chef is the talented one.
Looks great and delicious. I bet French don’t eat like that anymore. 🙂 Or maybe they do. Looking forward to what you’ve got in store for us next.
If I ever get to France, I’ll let you know!
drool! archiving this one for sure!
I’m not much of a sausage lover but I know my daughter will like this recipe! Thanks for sharing.
Hi Mary. Thanks for visiting my A to Z post today.
This recipe made my mouth water. I’ve never tried making sausage. Looks like a day long project.
Patricia, Thanks for coming over to my “house.” Sausage making IS a day long project! With a delicious ending.
LOVE Andouille here in Texas! Especially gumbos! YUM! Will be trying this recipe soon soon sooooon!
Glad you liked it, Texas Chick!
Cannot see myself trying to make sausages but I do love eating them. This looks yummy.
“Silly sausage” – never heard that before but love it 🙂 My grandparents used to keep pigs and every winter we’d have handmade sausages with everything from their own backyard! Good times but hard work!
Gotta love sausage! One of my favourite food groups (okay, I know they’re not that good for you and not technically a food group), but I’ve never tried this variety. Have to check to see if I can get it in the UK. Something is telling me, probably not.
Now that my stomach is grumbling, I’m off. 😉
Great to meet you and an even greater post. 🙂
SD, thanks for stopping by. You might be able to find this sausage at a meat market. It has origins in France and Germany, so it might be part of the European culture in the UK, too. If not, get out your sausage grinder and make your own!
i like to make a spicy country style gravy after browning off some andoiulle and serve it over biscuits with a runny egg on top of it all
Sounds delicious, hungry Steve!