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    Kitchen Dictionary: andouille sausage

    Pronounced: an-DOO-ee, ahn-DWEE

    A spicy heavily smoked sausage made from pork. Several variations exist that use different combinations of pork meat, fat, intestines and tripe. Originally from France or Germany (the exact origin is uncertain), the most well known variety in the US is the Cajun style. French andouille is traditionally made of pork intestines and tripe. It is heavily seasoned and smoked, although not as spicy as the Cajun variety. The German andouilles are made only in certain regions of Germany, and are made from remaining intestines and casings that are seasoned and pulled through a larger casing then smoked. Cajun-style andouille is the spiciest of all the varieties. Made of pork meat and fat, they are seasoned with salt, cracked black pepper, and garlic then smoked over pecan wood and sugar cane. Italy has a variation known as 'ndulla. Is very similar to cajun-style andouille but with much more red pepper.

    plural: andouille sausage

    Ingredient

    Season: available year-round

    How to prepare: It can be grilled, broiled, used in soups, stews, gumbos, even sliced on pizza.

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    Nutrition Facts

    Calculated for 1 link, 4/lb
    Amount Per Serving %DV
    Calories 285
    Calories from Fat 204 (71%)
    Total Fat 22.7g 34%
    Saturated Fat 8.0g 40%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 2.9g
    Trans Fat 0.0g
    Cholesterol 47mg 15%
    Sodium 1001mg 41%
    Potassium 252mg 7%
    Total Carbohydrate 3.5g 1%
    Dietary Fiber 0.1g 0%
    Sugars 0.1g
    Protein 15.9g 31%

    How is this calculated?

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