Andouille, pronounced “an-DOO-ee” is a smoked pork sausage that originated in France. Andouille is commonly used as an ingredient in making several classic Cajun dishes. Its signature smoky flavor can be found in etouffee, gumbo, jambalaya and you’ll be hard pressed to make an outstanding red beans and rice without it.

Andouille has its roots in France but like numerous French dishes that made their way to early America they were adapted and fused into southern cuisine. Cajun andouille sausage is a very different version than its distant French cousin. Cajun andouille is smoked and stuffed with spices such as cayenne, garlic, paprika and thyme.

The French version of andouille is made primarily from the pig’s stomach and intestines. Cajun andouille relies mostly on smoked Boston Butt (a.k.a pork shoulder). Once the Cajun andouille sausage is stuffed in the hog casing it’s typically smoked for a second time.

Along the Mississippi River in Louisiana is a small river town called LaPlace that has earned the nickname "The Andouille Capital of the World".  It's no surprise that traditional Louisiana andouille thrives in LaPlace as this riverfront region is often referred to as the German coast because of the large amount of German families that originally settled in the area. These early Germans along with some of the first French immigrants to the area quickly bonded with the local Cajuns and together developed the distinctively local andouille sausage that is lean, chunky and very similar to thick German bratwurst.

While LaPlace isn’t alone in building the andouille tradition in the south it does seem to thrive there as the sausage is larger, heartier and maybe best of all smokier! The area’s artisan sausage makers have long been concerned with the tiniest of details and are intimately involved in every step of production. Their individual smoking, grinding, seasoning and stuffing recipes and technics are closely held family secrets that are passed down from generation to generation. The subtle flavor differences between the area’s local smokehouses means each can differ as much from the other as different wineries do in California when producing wines in the Sonoma valley.

While somewhat similar, andouille should not be confused with andouillette, "hot links" or other high fat, finely-ground and heavily peppered sausages.

While andouille may be best known as a key ingredient in one of the various Cajun dishes it is also pretty spectacular on a hero roll with some spicy Cajun mustard. We’ve also used it in pasta and numerous soups that needed a nice delectable kick.

If you’re looking to create your own authentic andouille sausage flavor, you’ll need to smoke your sausage. Pecan wood seems to be the most widely used by the best smokehouses in LaPlace (with hickory being second) but we’ve heard from numerous home sausage makers that they also like to use apple and walnut wood as well. Once smoked for the second time andouille is good for 7-10 days when kept in the fridge and they freeze very well.

While the general trend in the US today is for consumers to opt for leaner cuts of meat this is a case where you need to add in some pork fat when making andouille. Experienced andouille makers use meat to fat ratios between 80/20 and 70/30. We’ve seen it made both ways and in our opinion for a more authentic taste the 70/30 ratio provides a far better textured sausage and a flavor that’s tough to beat.

When making homemade andouille sausage be sure that you use cure. With the smoker at such a low heat for a prolonged time period the pork never reaches the necessary 165°F within the smoking time frame and that may cause the dreaded botulism. Use 1 tsp of cure for every 5 pounds of meat.

Hand blended from sea salt, garlic flakes, paprika, chili powder, cayenne, black pepper, mace, allspice, thyme, bay leaves and sage.

Use a 3/8" plate to grind the meat and a 1/4" plate if your adding in fat. Combine 8 lbs of meat with 1 cup red wine, 1/2 cup of Andouille Sausage Seasoning and knead until all the liquid is absorbed. Stuff sausage meat into hog casing, twisting off into 4” lengths. Cold smoke at temperatures under 100 degrees for 10-12 hours. This provides a strong smoke flavor, which makes the andouille sausage ideal for adding flavor to your favorite Cajun dish.

If you’re a fan of homemade sausage check out our other sausage seasonings - Hot Italian and Mexican Chorizo.

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Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb.<1g (0% DV), Dietary Fiber 0g (1% DV), Sugars 0g, Protein 0g (0% DV), Vitamin D 0mcg (0% DV), Calcium 6.5mcg (0% DV), Iron 0.216mg (2% DV), Potassium 860mg (20% DV) Percent Daily Values DV) are based on a 2,000 calorie diet.