Andouille Sausage

This Cajun sausage is made from pork tripe and chitterlings (hog intestines.) It is spiced then smoked for about 8 hours. It is actually somewhat similar to Polish Kielbasa sausage.

Andouille sausage is also made in parts of France and Germany, but neither are, of course, as spicy as the Cajun version, which is seasoned with garlic, cracked black pepper, salt and often red pepper (though recipes will vary throughout Louisiana.)

Though the sausage has been smoked, it is still raw and must be stored under refrigeration and cooked before eating. Polish sausage
Andouille is also used as an insult in French, to call someone an idiot, in the same way that we might say "wienerhead."

Andouille Sausage, Andouillette, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Brühwurst Sausages, Chaurice, Chipolatas, Chorizo (Mexican), Cotechino, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Lincolnshire Sausage, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Pan Sausage, Potato Korv, Texas Hot Gut Sausages, White Hots, Wieners, Zwyczajna Sausage

Aberdeen Sausage, Baloney, Blood Sausages, Braunsweiger, Cured Sausages, Glamorgan Sausages, Haslet, Kochwurst, Lorne Sausage, Sausage Casings, Sausagemeat, Sausages, Semi-Cured Sausages, Tube Sausage, Tube Sausage

Affettati, Beef, Goat, Minced Meat, Offal, Pork, Poultry, Sheep, Steak