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Andouille Sausage
Andouille sausage is a smoked sausage made
out of pork and garlic. The sausage is closely associated with
Cajun food, where it plays a major role in dishes such as
jambalaya, in addition to being served plain. Andouille is also
made in France, in a milder version. The sausage can be made at
home, or purchased from companies or butchers which specialize in
Cajun food.
The rich, spicy flavor of Andouille sausage
is characteristic of Cajun cuisine. The cuisine is found
primarily in the American South among people descended from
French immigrants who had initially settled in Acadia, Canada.
When the British took over the region, they drove the Acadians
south, and they took on an Anglicized pronunciation of their
ethnic identification. Many Cajuns speak French, and are proud
of their cultural and historical origins.
A traditional Andouille sausage is made
from ground pork and garlic, seasoned with salt and black pepper
and stuffed into a sausage casing which can be made from beef or
pork. The sausage is smoked over pecan wood and sugar cane for
an extended period of time, often up to 14 hours. The result is
an intensely flavored, very spicy sausage with a very dark
color. The level of spiciness varies, depending on the cook and
the region.
In France, Andouille sausage is made with
tripe, the stomach of the pig. It represents a very efficient
use of body parts, since the tripe is stuffed into the
intestines when making sausage. The French version of the
sausage has a much milder flavor, and appears to have its
origins in Germany, where numerous varieties of sausage have
been made for centuries. French immigrants to the Americas
brought the recipe for Andouille sausage with them, along with
numerous other traditional French foods, which later evolved
into Cajun cuisine.
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