Andouille

Andouille is a French smoked pork sausage, which traditionally used the chitterlings and tripe of the pig and was seasoned with garlic. The closely related andouillette is a fresh sausage. The term "andouille" is also used in North American Cajun cooking, where it refers to a coarse-grained smoked sausage made with pork meat, garlic, pepper, onions, wine and spice.