Andouille sausage is a specialty smoked sausage made from pork intestines or “chitterlings.” It also consists of other essential ingredients such as onions, wine, and pepper.
While its reputation primarily comes from Cajun, Andouille sausage originated from France. What you’d usually find in the US is the Cajun version, which is spicier than its French counterpart.
Andouille sausage also plays a role in Creole cuisine.
Today’s Andouille sausage is a highly seasoned, Creole-origin sausage that was originally made from a pig’s digestive tract.
For the original version, andouille sausage is made by mixing onions and seasonings, right with the sliced or chopped strips from a pig’s stomach and small intestines.
The mixture is then placed in a casing, also made from the pig’s large intestine. Finally, this is poached and allowed to cool.
Meanwhile, the ones you’d find here are Cajun-style. For the uninitiated, this American variety is made from the pig’s upper shoulder, also known as a pork butt. This is then mixed with spicy seasonings.
Instead of being poached, however, the sausage is smoked twice.
Want to try making your own Andouille sausage? Here’s a recipe from Emeril.
What is the flavor of Andouille sausage?
Andouille sausage features a sharp, smoky, and spicy flavor.
But as andouille sausages come in many varieties, expect these flavors to vary. For instance, the Cajun-style andouille is spicier than the European versions.
Now while the latter is less spicy, it’s still ultimately flavorful.
Is Andouille sausage the same as kielbasa?
No, andouille sausage is not the same as kielbasa.
Kielbasa is a Polish pork sausage that can be prepared fresh or pre-cooked.
This sausage can also be served in whole links or cut up; it is mainly added to soups, stews, and other dishes as a flavoring.
Ways to cook andouille sausage
Andouille sausage can be used in many of the ways that chefs add other types of sausage to meals. Dirty rice, soups, stews, grilled whole, and more.
Among the many recipes out there that use andouille sausage, here are some of my favorites:
- 7 Ways To Serve Andouille Sausage
- Creamy Mushroom Soup with Cheddar and Andouille
- Andouille Macaroni and Cheese
- Autumn Sausage Stew with Butternut Squash
- Spicy Kale and Mustard Greens with Sausage
- Instant Pot Jambalaya
- Black Bean Soup with Cajun-Style Sausage
- Chicken and Sausage Gumbo
The bottom line
Am I the only one who’s now smelling the goodness that comes from gumbo and jambalaya?
Well, if you are, I can’t blame you. I’ve always been a fan of anything smoky, one that also comes with a bit of a kick.
We curated this list of 7 Andouille Sausage Recipes That Make Great Comfort Meals. Let us know if you’re giving one a try.
Andouille Sausage & Leek Chowder
Enjoy our recipe that uses Andouille sausage in a comforting, creamy chowder!
- 12 oz Andouille, Cajun-style, sliced into ¼-inch coins (like Zatarains)
- 2 T olive oil
- 1 whole leek, thoroughly washed, cut into 1-in. pieces
- 1 c diced white or yellow onion
- ½ c diced red or yellow bell pepper
- 2 T Tony Chacherre Creole Seasoning
- 2 T minced fresh garlic
- 3 c broth, chicken, beef, or veg
- 2 lb. red potatoes, skin on, cut into ½-in. cubes (you’ll want these small for spooning)
- 1 lb. carrots, peeled, washed, and cut into ¼-in. coins
- 1 c. white or yellow corn kernels, canned or frozen
- 1 cup heavy cream
- Salt, freshly ground black pepper, and hot sauce of your choice to taste
- Brown andouille sausage in oil in a pot over medium-high heat, 2 minutes per side. I like to keep the drippings for flavor, but if you want less fat, remove sausage and drain on paper towel and dispose of the fat into the trash can.
- Add the pieces of leeks, bell pepper, garlic, and onion to bottom. Cook til soft, about 10 mins, covered, on medium-low heat.
- To help prevent lumps, in a separate bowl, whisk ½ c milk with 2 T of flour. Turn heat to medium under the pot and drizzle the flour/milk mixture, whisking rapidly. Let simmer 2 minutes while stirring.
- Add in broth, carrots, and potatoes, partially cover, creole seasoning, and bring soup to a boil.
- Reduce heat and simmer soup until potatoes are fork-tender, about 12 minutes.
- Stir in cream, leeks, corn, and sausage. Add pepper and hot sauce to taste. Serve warm.
- If chowder is too thick, add ¼ c. of water and gently incorporate with a wooden spoon.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 1104mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 10g