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
 
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Spice blends we used on a recent sausage making day.

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.

The darker sausage in the center is andouille, the next one is an apple/maple sausage, and the smaller ones are chorizo.

The darker sausage in the center is andouille, the next one is an apple/maple sausage, and the smaller ones are chorizo.