Sausage vs andouille

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Sausage vs andouille

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andouille is a type of sausage.

Obviously I love the stuff, I even make the 100 mile round trip to Laplace to buy it from Jacob's because none of the versions from this area measure up. Yes, andouille is a sausage, but the things that set it apart from smoked sausage are more than just the chunk size. It is also the seasoning of garlic and thyme that does it. I prefer it chunky, but I have had some homemade completely ground in the casing that was very good, especially mine.

Alot of people that know there andouille....as stated chunks of meat garlic onion and very slow smoked(about 8 hours) at about 175º....I've seen them use pecan and even sugar cane... it will have a very heavy smoked flavor.

What about a smoked hamhock instead?

don't make red beans very often at all, but a hamhock is great in white beans.

is andouille double smoked? in other words is the chunks of pork that go into the caseing smoked, then put in caseing with seasonings then smoked again?

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is andouille double smoked? in other words is the chunks of pork that go into the caseing smoked, then put in caseing with seasonings then smoked again?

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no, it's stuffed unsmoked then they are smoked once in the casing.

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I used to do the hamhock for flavor and the sausage for the real meat, but then someone turned me onto just using smoked ham as both. For red beans... I think its the absolute best.

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My best batches are with a good smoked ham hock, some diced ham cooked down in the beans and a good smoked sausage,too. The hock really gives the beans an awesome flavor.

My people are from St. Landry Parish. Growing up for us, andouille was the intestines stuffed into another intestine and then smoked. It resembeled a sausage, but was quite different in taste/texture. It seems that definition over time that has changed. Now it seems to be a larger version of a sausage with coarser ground meat inside the casing.

You're right Otis, what most people call andouille is quite different than the original version. Nothing went to waste in the older days. thats why some folks like myself grew up eating things like tounge, brains, bouee'(?sp), Paunche (?sp), etc.. (I guess old habits are hard to break, b/c I'm only 35,and I enjoy many of these dishes today. So this isn't something that only happened generations ago)

I think that during the cajun food popluarity explosion, Andouille, was a food that was re-invented as a glorified sausage twist on old-fashioned cajun smoked sausage and sold to the public who wanted to try anything "cajun". Don't get me wrong, I enjoy the product sold as Andouille today, It's just not what I grew up eating as andouille.