Last summer, I went to New Orleans and tried a lot of the city’s traditional foods, like beignets, pralines, and shrimp po’ boys. I was sorry I didn’t have time to try gumbo and jambalaya, which are two of the most famous dishes in the world. These dishes are titans of the NOLA food world, well known for their traditional inclusion of andouille sausage. I missed it the first time, so I want to eat one of those sausages now.
As a food lover and curious culinary explorer I’m always intrigued by the stories behind how favorite foods get their unusual names. Andouille sausage has long captured my fascination – why is this smoky, spiced Cajun sausage called andouille? What does the name mean and where does it originate? In this article, I’ll dig into the linguistic and culinary history of andouille to uncover how this sausage got its distinctive French moniker.
What Does ‘Andouille’ Mean?
Andouille (pronounced ‘ahn-doo-ee’) is a French word that roughly translates to “to lead into” or “to stuff.” This refers to the original French preparation where the sausage filling was stuffed into pork intestines to make the casing. The word comes from the Latin “inducere” meaning “to introduce.”
Andouille can also be seen with a specific place name attached, like “Andouille de Troyes.” This refers to the city of Troyes in France where andouille sausage has been popular for centuries. Naming foods after their geographic origin is common in French cuisine and helps distinguish regional variations.
Tracing Andouille’s French Origins
Andouille sausages originated in France, particularly the regions of Brittany, Normandy and Troyes. The traditional French preparation used the entire intestinal tract of a pig – the small intestines, stomach, and large intestine – chopped up and combined with onions, wine and seasonings. This coarse mixture was then stuffed into the large intestine casing and poached instead of smoked.
A smaller version was called “andouillette,” meaning “little andouille.” Andouillette used only the small intestine while andouille incorporated more varied pork organs. These original forms of andouille and andouillette are still prepared today in French charcuterie using time-honored techniques.
Andouille’s Evolution in America
While andouille maintained its classical French definition back home, the sausage evolved and changed identities when it came to America. French settlers brought andouille to Louisiana where it took on new life with Creole and Cajun flair.
American andouille swapped poaching for smoking and concentrated solely on pork shoulder rather than organ meats. Louisiana styles often use two rounds of smoking for extra flavor. The Cajun variety adds heat with spicy peppers and bold seasonings like garlic.
So while the name andouille has French beginnings, today it’s most closely associated with the smoky, fiery links of Cajun country. Modern American andouille is almost unrecognizable from its gentler French forebears.
Why the Name Stuck
Even though ingredients changed drastically between continents, Louisiana cooks stuck with the original French name. Several factors may have contributed to this continuity
- Strong French cultural heritage in Louisiana at the time
- Respect for classical charcuterie methods
- Unique sound and spelling of the word “andouille”
- Distinction from English sausage names like “banger”
The name connects the sausage to its European roots. But it also gives Cajun andouille a separate identity from other American smoked links.
So while andouille in France may use intestine casings, American versions stick with the name as a nod to history. The moniker andouille adds a certain je ne sais quoi, even if the sausage itself has been Southernized.
Andouille By Any Other Name…
Names are fluid when it comes to food origins. If early Louisianans had named their sausage something else, andouille may have faded from use. But they chose to honor the heritage while evolving the product.
Smoked andouille sausage may have diverged over centuries and continents, but the distinctive French name remains. That word instantly conjures images of the Cajun staple today.
So next time you dig into jambalaya studded with spicy chunks of andouille, you can appreciate how that name connects back to rural French charcuterie. While the sausage changed forms, the linguistic lineage persists. A rose by any other name may smell as sweet – but andouille just wouldn’t sound right called anything else!
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How is andouille sausage made?
Traditional French andouille is made with chitterlings and tripe, which are consumer-friendly names for intestines and stomach linings. Even though I don’t think they sound that much better, I’ve never turned down a food because of its name.
The pork is ground up and mixed with onion, pepper, wine, and other spices. The large intestine of a pig is then used to wrap the meat. The sausage is smoked and then boiled, creating a dense, gray, pungent meat.
The Cajun version of andouille—the version you see at the grocery store—has several key differences. Producers still use the chitterlings and tripe, but they often use pork butt as well. They season their pork with garlic, onion, and often cayenne pepper. And the pork is double-smoked, both before it’s encased and after.
It’s worth noting that both French and Cajun andouille have a lot of variety within their respective categories.
What is andouille sausage?
Andouille is originally from France, but was adopted by Louisianans as their own. Almost always made from pork scraps, like most of the best pig meat products (like sausages and hot dogs). Specifically, it’s the intestines and stomach linings of pigs. Yum.
Butchers came up with andouille to use up all the parts of the pig so they could make the most money and waste the least. French settlers brought their sausages and ways of cooking to the United States. Since Louisiana was a center for French colonialism, the andouille sausage became an important part of their food.
How to Pronounce Andouille? (CORRECTLY) French Cajun Sausage
FAQ
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