View source for Andouille

{{distinguish|Andouillette}}
{{Short description|Type of sausage}}
{{Infobox prepared food
| name            = Andouille
| image           = Andouille.jpg
| caption         = Cajun andouille
| alternate_name  =
| country         = [[France]]
| region          =
| creator         =
| course          = [[Sausage]]
| served          =
| main_ingredient = [[Pork]], [[garlic]], [[Black pepper|pepper]], [[onion]]s, [[wine]], pork chitterlings, tripe
| variations      =
| calories        =
| other           =
}}
[[Image:Andouille Gémené tranchée.jpg|thumb|French andouille from [[Guémené-sur-Scorff]], [[France]]]]

'''Andouille''' ({{IPAc-en||æ|n|ˈ|d|uː|i}} {{respell|ann|DOO|ee}}, {{IPAc-en|ɑː|n|-}} {{respell|ahn-}}; {{IPA|fr|ɑ̃duj|lang}}; from [[Latin]] [[wikt:induco#Latin|''induco'']]) is a smoked [[sausage]] made using [[pork]], originating in [[France]] but also known as an element in [[Cajun cuisine]].

==France==

In France, particularly [[Brittany]] and [[Normandy]],<ref>{{Cite web|url=http://www.produitenbretagne.bzh/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641|title=Produits alimentaires &#124; Produit en Bretagne|website=www.produitenbretagne.bzh}}</ref> the traditional ingredients of andouille are primarily pig [[chitterlings]], [[tripe]], onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called [[andouillette]], literally "little andouille". Some andouille varieties use the pig's entire [[gastrointestinal system]]. Various French regions have their own recipes such as: "''l’andouille de Guémené''", "''de Vire''", "''de Cambrai''", "''d’Aire-sur-la-Lys''", "''de Revin''", "''de Jargeau''", "''de Bretagne''", or "''du Val d'Ajol''".<ref>{{Cite web|url=https://www.leporc.com/l-andouille.html|title=L'andouille|website=leporc.com|language=fr|access-date=2020-04-08}}</ref>

===Protected Status===

Andouille de Vire has been registered as a Protected Geographical Indication (PGI) under European Union law since 2019.<ref name="PGI">{{cite web| title = Andouille de Vire : l'Andouille IGP fumée du Calvados| url= https://www.explore-calvados.com/decouvrez-le-calvados/specialites/andouille-de-vire/| publisher    = Calvados Attractivité| access-date  = 18 July 2025}}</ref>

==Italy==
[['Nduja]], a spreadable pork salami from [[Calabria]], probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the [[Capetian House of Anjou|Angevins]].<ref>{{cite web |title=What Is Nduja and Why Is It Suddenly on Every Menu? |url=https://www.bloomberg.com/news/articles/2016-12-13/what-is-nduja-and-why-is-it-suddenly-on-every-menu |website=Bloomberg |access-date=16 May 2019 |language=en |date=15 May 2019}}</ref>

==United States==

In the U.S., the sausage is most often associated with Louisiana [[Cajun cuisine]], where it is a coarse-grained smoked [[sausage]] made using [[pork]], [[garlic]], [[Black pepper|pepper]], [[onion]]s, [[wine]], and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked).<ref name="mihu">"Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: [http://en.mimi.hu/gastronomy/andouille_sausage.html Hu-Andou].</ref>
Nicknamed the "Andouille Capital of the World", the town of [[LaPlace, Louisiana]], on the [[Mississippi River]], is especially noted for its Cajun andouille.<ref>{{cite web|url=http://www.nola.com/dining/reviews.ssf?4472?4472 |title=Dining & Bars |publisher=NOLA.com |access-date=2014-01-13}}</ref>

Though somewhat similar, andouille is not to be confused with "[[hot link (sausage)|hot links]]", [[New Orleans hot sausage]], or similar finely ground, high-fat, heavily peppered sausages.

==See also==
{{portal|Food}}
*[[Cuisine and specialties of Nord-Pas-de-Calais]]
*[[List of sausages]]
*[[List of smoked foods]]

==References==
{{Reflist}}

{{Sausage}}

[[Category:American sausages]]
[[Category:French sausages]]
[[Category:Louisiana Creole cuisine]]
[[Category:Smoked meat]]