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	Andouille: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-08-20)
		Andouille (pronounced ahn-DWEE) is a spicy heavily smoked sausage sausage quick summary:
		Italy: A variation derived from Andouille is known in Calabria Calabria quick summary:
		Andouille is also an insult insult quick summary:
	www.absoluteastronomy.com /encyclopedia/a/an/andouille.htm (1014 words)

	WorldTable - Andouille
		An excellent andouille has always seemed to be one of the most earthy offerings of provincial France, rivaling the coarsest peasant terrines and sausages, even in shops specializing in rustic cooked and preserved meats.
		The andouille I prefer and the ones served at Michel Guérard are rather neatly formed with concentric circles of chittlins.
		The andouilles I've had, have all been smoked and the artisanal andouilles have tended to have been heavily smoked as was the one we had recently.
	www.worldtable.com /blog/blog8.html (1355 words)

	ABC7Chicago.com: Mardi Gras meats: Andouille sausage
		When it comes to finding good andouille, one local chef reaches all the way south to Louisiana, where the Cajun smoked sausage is custom-made exactly to his specifications.
		Andouille shows up in the house gumbo, but also in a few other dishes.
		The andouille is sliced into bite-sized pieces, then sauteed along with tasso ham, peppers, chicken and shrimp.
	abclocal.go.com /wls/story?section=restaurants&id=3823072 (534 words)

	eG Forums -> Eating Louisiana Andouille (Pictures!)
		As it turns out, after discussing all things Andouille with David, the smokemaster and butcher at Wayne Jacob's, that we came to the "wrong" Jacob's, and he was glad that we did.
		The OTHER Jacob's Andouille, also located in La Place, which is much more well known and is a much larger operation, uses preservatives and heavy nitrates in order to make their product shippable and thus has a USDA certification.
		This is the starting point for both tasso and andouille -- in the case of tasso, the meat is cut into large slices and brought directly to the smoker for smoking.
	forums.egullet.org /index.php?showtopic=68633 (1313 words)

	Welcome to Comeaux's Cajun Store - Cajun Smoked Pork Andouille Sausage 1 lb. (Site not responding. Last check: 2007-08-20)
		USDA pork, coarsely ground, seasoned, marinated, and stuffed in large sausage casing and hickory smoked to perfection.
		Andouille tastes great barbequed or in dishes such as red beans and rice, jambalaya, pasta dishes, soups and stews.
		Ray's favorite snack is 1/4" sliced andouille covered with a sweet barbeque sauce.
	www.comeaux.com /inc/pdetail?v=1&pid=173 (135 words)

	Andouille's Dachshund History pages
		Andouille is a long-haired miniature dachshund who goes by "Andy."
		He descends from the most illustrious of breeds, and both of his parents were champion show dogs.
		Throughout history, celebrities, philosphers, intellectuals, kings, queens and statesmen from Queen Victoria to Napoleon Bonaparte, from J.D. Salinger to Plato, have worshipped this lovely breed.
	home.pacbell.net /jcreitz/Andouille_Dachshund_Page1.html (229 words)

	Cook's Thesaurus: Sausages
		andouille = Cajun andouille = Louisiana andouille Pronunciation: ahn-DWEE or ann-DO-ee Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo.
		Don't confuse it with the milder French andouille sausage.
		French andouille sausage Pronunciation: ahn-DWEE Notes: Don't confuse this with Cajun andouille, which is much spicier.
	www.foodsubs.com /MeatcureSausage.html (1715 words)

	Real Cajun Recipes : : Andouille Sausage
		Traditionally, the andouilles from France (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked.
		MawMaw's Note: Andouille sausage is meant more to be a seasoning or flavoring agent to dishes such as gumbo, beans, jambalya and not actually eaten as a main course.
		We have had comments that the red pepper quantity may need to be adjusted as "it was way too hot to even eat".
	www.realcajunrecipes.com /recipes/cajun/andouille-sausage/532.rcr (404 words)

	Andouille Recipes \| Recipezaar
		Andouille sausage is not available in our area, so I'll be substituting a local smoked sausage that my family loves.
		This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit.
		Andouille sausage is not available in my area, so I'll substitute a local smoked...
	www.recipezaar.com /r/q=andouille (665 words)

	Poche's Market Andouille Product Information & Ordering Page
		This Andouille is the pride of the Poché establishment.
		It's made with coarsely ground, lean pork meat, salt, red pepper, fl pepper and garlic that is stuffed into beef middle casings and smoked heavily.
		Andouille sausage measures 1-1/2 to 2 inches in diameter.
	www.pochesmarket.com /poche_prod/andouille.htm (161 words)

	Sausage
		Our complete line of sausages includes Cajun classics such as Andouille and boudin, and even a low-fat smoked chicken sausage.
		Louisiana's finest sausage, Andouille is a must for gumbo, jambalaya and red beans and rice.
		All the flavor of traditional andouille with less fat.
	www.cajunspecialtymeats.com /browse.cfm/2,39.html (86 words)

	Andouille's Personal Dachshund Home pages
		Andouille is of the long-hair variety of dachshunds, which also are bred in smooth and wire-hair.
		Andouille, shown at left with his brothers at 11 weeks of age, was bred from champion miniature long-hairs like his mother, Emily, striking a pose at right.
		A robust puppy, weighing 8 pounds at 4 months, he may well ultimately exceed the breed standard for miniatures, and top out at 12 or 13 pounds.
	home.pacbell.net /jcreitz/Andouille_Dachshund_Page8.html (421 words)

	Preserving Meats: ANDOUILLE - by Recipe Cottage
		Andouille was a great favorite in nineteenth-century New Orleans.
		Cajun sausage is made with lean pork and pork fat and lots fo garlic.
		used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town
	www.recipecottage.com /preserving-meats/andouille.html (468 words)

	Astray Recipes: Emeril (Site not responding. Last check: 2007-08-20)
		Andouille cheese grits smothered with creamy crawfish sau
		Andouille crusted redfish with a roasted pecan vegetable
		Emeril's barbecue salmon with andouille and potato hash
	www.astray.com /recipes?search=Emeril (1167 words)

	Jacob's Andouille - History page 2 (Site not responding. Last check: 2007-08-20)
		In fact, in 1972 Louisiana Governor Edwin Edwards declared LaPlace, LA the Andouille Capitol of the World and the first annual Andouille Festival was held.
		Highlighting this event was a cooking contest in which contestants prepared their recipes using andouille in three catagories: gumbos, jambalayas, and miscellaneous dishes.
		For four generations the Jacob family has been serving andouille and smoked meat made with their unique blend of flavor and choice lean pork.
	www.cajunsausage.com /history2.htm (406 words)

	andouille sausage - Find, Compare, and Buy at Shopping.com
		Andouille Sausage originated in the kitchens of New Orleans, and is made from lean pork, garlic, and peppery Cajun seasonings.
		Long a staple of Southern Louisiana cooking, Andouille Sausage is an example of the multicultural influences of the area - German roots, French name,...
		Four pork chops stuffed with andouille sausage, red peppers and rice.
	www.shopping.com /xGS-andouille_sausage (503 words)

	Re: Andouille recipie? (Site not responding. Last check: 2007-08-20)
		It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at
		Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned
		The andouille may then be frozen and used for seasoning gumbos, white or red beans,
	www.bbqsearch.com /search/21755.shtm (461 words)

	Regular Andouille 5 pounds - R1
		Andouille (ahn-doo-ee) is a seasoned and smoked sausage made from pork and potatoes.
		It's perfect as a seasoning meat, served as a breakfast sausage, an appetizer or on a pizza.
		In Louisiana, andouille is always used in red beans & rice, gumbo and jambalaya.
	shop.chefpaul.com /index.asp?PageAction=VIEWPROD&ProdID=146 (156 words)

	Hormel Foods - Glossary - Andouille Sausage
		Andouille, which has a noticeable flavor of herbs and garlic, is used as an ingredient in meat dishes, as an appetizer, and is especially well suited for jambalaya or gumbo.
		Tasso, also known as Cajun ham, can sometimes be subsituted for Andouille, but if combined in a main dish, it may not offer the distinct flavors of Andouille and may also add too much of a smoky flavor to the food.
		Andouilettes, which are generally 1 inch or less in diameter, are smaller versions of Andouille sausage.
	www.hormel.com /kitchen/glossary.asp?id=33908&catitemid (245 words)

	Andouille Crusted Redfish Shoestring Potatoes Recipe @ Mass Recipes (Site not responding. Last check: 2007-08-20)
		The sauce should be thick and coat the back of a spoon.
		In a hot saute pan, render the andouille sausage for 2 minutes.
		Cover the top of each fillet with a quarter of the andouille crust.
	www.massrecipes.com /recipes/96/09/andouillecrustedredfishwi81665.html (337 words)

	cajun sausage, andouille and boudin from Cajun Market
		We offer the finest Tony Chachere's cajun sausage, including Andouille, Pork, Crawfish and Shrimp Boudin, Smoked Pork, Jalapeno, Green Onion and mixed Pork and Beef smoked sausage shipped to your door.
		Our Andouille is made the authentic way, in which lean, cured ham is chopped, highly seasoned, then hard smoked in an all natural, hickory wood burning smokehouse.
		Andouille is used in Gumbo, Jambalaya, Red Beans and other dishes.
	cajunmarket.com /Cajun-Sausage (269 words)

	» Andouille Sausage Recipe
		I started making my own Andouille a few years back because the stuff they sell in the grocery stores here in Michigan is a joke, you may as well break open a package of Oscar Meyer hot dogs for your Gumbo.
		Andouille is a cornerstone to many great New Orleans & Louisiana dishes, so you really need a good one!
		Check out Egullet’s, Eating Louisiana Andouille page, with pics from Wayne Jacob’s, and Jacob’s Andouille, in the Andouille capital, Laplace, Louisiana.
	www.nolacuisine.com /2005/11/14/andouille-sausage-recipe (1053 words)

	CHICKEN-SAUSAGE GUMBO Gumbo with chicken and Andouille sausage - Recipe
		Return to a boil and stir in the andouille and the minced garlic.
		While the gumbo is cooking, remove the skin from the chicken pieces, and cut off as much meat as you can.
		Note about Andouille (pronounced an-DOO-ee) sausage: this is a uniquely spiced, smoked sausage made mostly in Louisiana.
	www.worldwideschool.org /library/books/tech/recipes/chicken/chicken-gumbo/Chap1.html (562 words)

	RECIPE: Andouille a la jeannine » »
		Mix all liquid ingredients and pour over andouille in a covered skillet.
		Cook over low heat untill andouille is tender.
		Andouille is gumbo sausage for all you peoples who live away from the center of the universe.
	www.culinarybook.com /snacksappetizers-recipes/appetizerrecipes-recipes/andouillealajeannine-recipe.html (135 words)

	Goat Cheese & Andouille Sausage Grits - Cajun & Creole
		If you like grits, you'll love this recipe made with goat cheese and Andouille sausage.
		Grits are traditionally served with pork grillades, which goes well with this grits recipe too.
		3) Stir in the Andouille sausage and increase the heat to medium.
	www.bellaonline.org /articles/art38131.asp (147 words)

	Poche's Market Chicken Andouille Product Information & Ordering Page
		Chicken Andouille is the pride of the Poche establishment.
		It's made with coarsely ground, lean chicken meat, salt, red pepper, fl pepper and garlic that is stuffed into beef middle casings and smoked heavily.
		Chicken Andouille sausage measures 1-1/2 to 2 inches in diameter.
	www.pochesmarket.com /poche_prod/ck_andouille.htm (163 words)

	Allrecipes \| Cook's Encyclopedia \| andouille sausage
		French in origin, andouille is a specialty of CAJUN COOKING.
		It's the traditional sausage used in specialties like JAMBALAYA and GUMBO, and makes a spicy addition to any dish that would use smoked sausage.
		Andouille is also especially good served cold as an HORS D'OEUVRE.
	allrecipes.com /advice/ref/ency/terms/5093.asp (93 words)

	RecipeSource: Milange Of The Lily Family And Andouille Sausage Soup
		Stir in the onions and cook for about 10 minutes or until the onions are golden.
		Add the andouille, shallots, garlic, leeks, bay leaves, and thyme.
		Stir in the broth and bring the liquid up to a boil and reduce to a simmer.
	www.recipesource.com /soups/soups/lily-andouille1.html (161 words)

	Milwaukee Journal Sentinel, The: Savvy about sausage Andouille and other spicy specialties making it (Site not responding. Last check: 2007-08-20)
		It's a doggone shame, but lots of people don't know their kielbasa from andouille.
		The nation's obsession with flavorful, spicy cuisine means people are leaning toward the likes of Cajun andouille, which is laced with red pepper, and Portuguese linguica, a zippy little item that's cured in a vinegar solution.
		Both of these sausages are offered by this renowned German sausage company, which boasts a multiethnic array of nearly 90 different sausages.
	www.findarticles.com /p/articles/mi_qn4196/is_20050601/ai_n14650529 (444 words)

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