Andouille sausage is a spicy pork product that has its origins in French cuisine, but also has a revered place in Cajun cooking, a culinary style popular in the southern U.S. state of Louisiana. It is typically made from pig intestine stuffed with coarse pork meat and hot chili peppers, though other spices can be added in at the maker’s discretion. The most traditional links are homemade, but the sausage’s worldwide popularity has led to a number of different commercialized versions as well. Different manufacturers tend to have different styles and ingredient lists, which often means that there is some variety when it comes to what, exactly, a link labeled “andouille” contains — though spice and smoky flavor are all but guaranteed.
Modern Production and Additions
Although there are variations, the andouille sausage that is available in most markets today usually contains "mainstream" pieces of pork — meat from the thighs and shoulder, for instance — rather than the internal organs, as was traditional. The sausage may also be made in synthetic casings rather than in the animal’s intestine, which often eliminates the need for a freshly slaughtered pig. It is also common to find products with artificial smoke flavor added in, which gives a more traditional taste without having to invest the time in slow-smoking over a fire.
Source: WiseGEEK
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