Andouille
![](https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Andouille_creole_P1190465.jpg/220px-Andouille_creole_P1190465.jpg)
Andouille (French: [ ɑ̃ˡduj ], am. English: [ ɑnˡdu: ɪ ]) is a French type of sausage that is made exclusively from offal . For example, the Andouille de Vire and Andouille de Guéméné are known . For this sausage, pig intestines and stomachs are cut into strips after careful cleaning, bundled, rolled up and wrapped in natural intestines . After maceration in salt and pepper for one week , the sausages are usually smoked over beech wood for three weeks. Then they are watered for 24 hours, heated to 95 ° C, and finally left to hang.
A similar, but less strongly seasoned, type of sausage is called andouillette .
Non-French variants
During the temporary French rule, the variety spread to Italy, especially to Calabria , where it is called 'Nduja and is mainly produced in Spilinga and the surrounding area in the south of the region.
French emigrants brought the andouille to Louisiana in the southern United States . There it is an integral part of Creole and, above all, Cajun cuisine and a spicy, strongly smoked pork sausage, which, unlike the French variant, is not made from offal. La Place in Louisiana calls itself the "Andouille capital of the world".
Other use
In French, andouille is also used as a swear word meaning “fool”. This is what Homer says in the French version of The Simpsons : Andouille de Flanders! (in the German version known as Dumb Flanders!, in the original Stupid Flanders! ) when he is annoyed with his neighbor.
literature
- André Dominé : French specialties. Könemann, Cologne 1998, ISBN 3-8290-1649-2 , p. 110.
Web links
- At the. Andouille recipe at RealCajunRecipes.com
- Image gallery of Wayne Jacob's Smokehouse, an Andouille butcher in La Place, Louisiana
- At the. Homemade recipe from Nola Cuisine
Individual evidence
- ^ Langenscheidt's pocket dictionary of the French and German languages. 37th edition, Langenscheidt, Berlin 1977, ISBN 3-468-10150-3 , p. 39.