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andouille sausage

[ an-DOO-ee; ahn-DWEE ]

A spicy, heavily smoked SAUSAGE made from pork CHITTERLINGS and TRIPE. French in origin, andouille is a specialty of CAJUN COOKING. It's the traditional SAUSAGE used in specialties like JAMBALAYA and GUMBO, and makes a spicy addition to any dish that would use smoked SAUSAGE. Andouille is also especially good served cold as an HORS D'OEUVRE. See also SAUSAGE.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

 
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