These are Andouille Sausages, from pork raised by hand on our farm, Acorn Bluff Farms, in Southeast Iowa.
Andouille is a pork sausage, often supplemented with onions, garlic, and seasoning.
What you may not know, is that Andouille has followed an evolutionary trail.
Andouille (pronounced An-Doo-ee), was first created in the French areas of Brittany and Normandy. Butchers were looking to use the whole animal, and found that tripe and chittlings (often considered an unwanted cut) imparted a tremendous flavor to meat.
These butchers began experimenting with flavorings, and settled on their own, secret recipes. These recipes often involved onion, garlic, some sort of spice, and even wine. When the French began immigrating to the United States, their cooking practice followed. Immigrants to Louisiana, known as "Cajuns" began experimenting with traditional Andouille. They added Cayenne. They began overstuffing the casings. And they smoked the sausages. They also used a different cut of pork: instead of the intestines, they use the Pork Butt (a cut from the shoulder, not butt, of the animal!
Andouille is now a staple of French, and Cajun cooking, both with their unique twists. It is often served at crawfish boils, with gumbo, jambalaya, in skillets, or even eaten plain. Its distinctive, subtly spicy flavor, is one you won't soon forget.
A homemade cajun dish with Andouille is pictured here. We made this with Mangalitsa Pork. As a reminder, Mangalitsa adds a new dimension of rich, creamy taste to sausages that is usually missing in factory farmed pork.
If you're interested in trying Andouille, try some today by clicking this link. We ship nationwide.