Smoky and porky andouille sausage makes a wonderful addition to any stew or charcuterie board. However, French and Cajun andouille are vastly dissimilar, so you’ll want to keep a close eye on where your andouille was made.
History
In the United States, andouille sausage is synonymous with Louisiana Cajun cuisine. However, the true origins of andouille can be traced back to Western France. Invented as a way to use up pig offal, andouille gained popularity across France, with different regions creating their own versions of the sausage. When Acadians (whose descendants are the Cajuns) moved to Louisiana from Western France, they brought their version of andouille sausage, the savory-spicy variety most of us know today.
Flavor
The flavor of andouille sausage heavily depends on the origin of the product. Cajun andouille is piquant and deeply smoky with savory overtones from the pork, garlic, onions, and a varying mix of herbs and spices. French andouille is quite different. Though similarly smoky, the French version of the sausage uses milder seasonings and has a strong gamey flavor with a gentle kick of spiciness.
Production
French andouille is made with pork offal, typically pork intestines or tripe, brined and flavored with onions, pepper, wine or stock, and select seasonings. Cajun andouille sausages, meanwhile, generally use pork shoulder combined with a mix of different peppers, onions, garlic, and seasonings. Both versions of the sausage are smoked, often more than once, to impart an earthy flavor and aroma.
Uses
Louisiana-style andouille is an essential element in a variety of flavorful Cajun dishes such as gumbo, jambalaya, and seafood boil. Andouille’s fatty flavor and powerful spice make it a natural fit for recipes with sweet shellfish such as shrimp, crawfish, or crab. The flavor-packed sausage is a great way to add some kick to stews, rice dishes, or even pasta. Try our recipe for Shrimp and Grits with Andouille or our recipe for Red Beans and Rice.
French andouille, meanwhile, has a deeply earthy and porky taste that may be off-putting to some, so consider pairing it with stronger flavors. Incorporate French andouille in a long-simmered cassoulet, add it to a charcuterie board with a selection of pungent cheeses, or serve with a tangy mustard sauce or red wine reduction.
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