Let stand 1 minute before eating. These products are fully cooked and ready to eat out of the package or be prepared to your liking! Indeed, andouille is a mainstay of Cajun cuisine, which traces its roots to the Arcadians, Canadian immigrants of French origin, and also Creole, which represents a highly eclectic mix of French, Spanish, German, West African, Caribbean, and Native American influences. To be specific, the filling consisted of the animal's stomach and small intestines (think chitterlings) chopped or sliced into strips, combined with onions and seasonings in a casing made from the animal's large intestine. Your email address will not be published. * Percentages based upon a 2,000 calorie diet. The best way to split a sausage is to slice it down the center without cutting it completely through. My favorite way to cook sausages for sandwiches such as this is to split them open and sear them. In a separate skillet (or in the same skillet, after the vegetables have finished cooking) cook the sausages over medium-low heat until seared and cooked through. And like the hot dog, it too owes at least part of its origins to Germans, even though with a French name it … Andouille is a versatile cooking ingredient. What's the Difference Between Creole and Cajun Cooking? Bring ½ inch water to a boil in a pan. You want your sausage to more closely resemble jerky than the fresh, juicy sausages you see in the butcher case. , The country Cajuns west of Lafayette, Louisiana, made andouille similar to the French. While people living outside the Big Easy may use the terms interchangeably, people in the know do make a couple of distinctions: Cajun food, which often bears the tab of the country version of Creole food, does not include tomatoes in its recipes, while Creole food does. Andouille sausage substitutes are also somewhat specific, so before you make your recipe that requires the andouille sausage, make sure you’ve got these 5 andouille sausage substitutes at home. Spicy. Andouille has a sharp, smoky taste. Pork, water and less than 2% of the following: corn syrup, salt, sodium phosphate, spices, paprika, dextrose, dehydrated garlic, onion powder, sodium erythorbate, sodium … Along with the hot dog, andouille is the quintessential American sausage. About This Product. It is generally grey and has a distinctive odor. In France, it's made by mixing onions and seasonings with the chopped or sliced strips of a pig's stomach and small intestines. Learn about these andouille sausage substitutes and you’ll be able to substitute with the right ingredient. This andouille sausage sandwich is loaded with sauteed peppers, onions, and a perfectly seared split andouille sausage served on a hoagie roll. The sausages can also be grilled. Think New Orleans and you will likely conjure up Cajun and Creole foods. The European varieties (you'll find slight differences in the composition of the sausage depending on which country you're in) tend to be less spicy, but still flavorful. We encourage you to review our updates to the policy. There are a couple of benefits to doing this. Get the most from Johnsonville when you join the club. Some varieties use the pig's entire gastrointestinal system. ", https://en.wikipedia.org/w/index.php?title=Andouille&oldid=983728328, Creative Commons Attribution-ShareAlike License, This page was last edited on 15 October 2020, at 22:09. This type is made from the upper shoulder of a pig (often called the pork butt) and mixed with spicy seasonings. Traditionally, French andouille was—and still is—made by utilizing the entire digestive tract of a single pig. They also have a rougher texture than the Cajun-style andouille. Where To Buy Andouille Sausage Andouille (US: /ænˈduːi/ ann-DOO-ee; French: [ɑ̃duj]; from Vulgar Latin verb inducere, meaning "to lead in") is a smoked sausage made using pork, originating in France.