Andouille

Andouille ( French: [ ɑ ˡ duj ], English am: [ ˡ ɑn you: ɪ ] ) is a French sausage, which is made exclusively from offal. It is known, for example, the Andouille de Vire. For this sausage pig intestines and stomach are cut into strips after careful cleaning, bundled, rolled and wrapped in natural casings. After one week maceration in salt and pepper, the sausages are smoked over beech wood usually three weeks. They are then soaked in water 24 hours, heated to 95 ° C, finally can they depend.

A similar, but less spicy sausage called Andouillette.

Besides French versions

During the temporary French rule, the variety spread to Italy, particularly Calabria, where they " Nduja " means, especially in the place Spilinga and around the south of the region is produced.

French immigrants brought the andouille in the southern United States to Louisiana. There, she is an integral part of Creole and especially Cajun cuisine and a spicy, strong smoked pork sausage that is not made ​​contrary to the French version of offal. The village of La Place, Louisiana calls himself " Andouille Capital of the World ".

Other uses

In French Andouille is also used as an insult meaning " fool ".