Andouille Sausage

Andouille sausage is a coarse, smoked pork sausage with a firm, reddish-brown casing. It is assertively seasoned with garlic, black pepper, and spices, delivering a smoky, peppery snap when sliced. Cooks brown or grill it to render fat and deepen flavor, then slice or dice to anchor gumbos, jambalaya, beans, and stews; it is commonly sold as fully cooked smoked links.\n\nAndouille traces to French charcuterie, where coarse, smoked sausages were traditional; in Louisiana, Cajun and Creole cooks adapted the style with local hardwood smoke and bolder spice. Today it is a hallmark of Southern U.S. cuisines and widely produced by American smokehouses.