Meat · Cured & processed meats
Andouille sausage
Coarse, heavily smoked and spiced pork sausage of Louisiana Cajun cooking; essential in gumbo and jambalaya.
Also called: andouille, cajun sausage, smoked sausage
A kind of pork sausage
What it is
Louisiana andouille is a coarse-ground pork sausage seasoned with garlic, pepper and cayenne, then smoked, often twice. It is firmer and spicier than kielbasa. French andouille is a completely different sausage made from pork intestines and stomach.
How it’s used
- Gumbo and jambalaya
- Red beans and rice
- Grilled and served with mustard
- Cajun pasta and shrimp boils
Characteristics
- Taste
- Smoky, peppery and spicy.
- Texture
- Firm and coarse.
- When cooked
- Holds its shape in long-simmered dishes and seasons them with smoke and spice.
- Sold as
- smoked
- Cooking uses
- Commonly cooked, Suitable for grilling, Suitable for boiling
- Common in
- Southern US, American
Storage
Refrigerated. Keep refrigerated; use within about a week of opening, or freeze.
Diet, allergens and safety
No major allergens in typical versions. May contain Sulphites — check the label.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Most commercial andouille is fully cooked; check the label and cook raw versions to 71 °C (160 °F).
- Processed meat, high in salt; may contain sulphites.
Nutrition per 100 g
- Energy
- 309 kcal
- Protein
- 11.98 g
- Carbohydrate
- 0.94 g
- Fat
- 28.23 g
- Fibre
- 0 g
- Sugars
- 0.94 g
USDA FoodData Central: Sausage, smoked link sausage, pork (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Kielbasa (smoked Polish sausage) — 1:1 with a pinch of cayenne.
- Chorizo — Cured Spanish chorizo; different spice but similar punch.
Related ingredients
Recipes with andouille sausage
Chicken and andouille gumbo
Southern US · 2 h 5 min · 771 kcal
Jambalaya
Southern US · 1 h 15 min · 526 kcal
Red beans and rice
Southern US · 1 h 30 min · 543 kcal
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