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A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking. It is produced in two main varieties: a mild sausage (French in origin) and a spicer, Cajun version (derived from French influence) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. 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.
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Andouille Sausage term - Related Content |
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| A hearty breakfast recipe that can also be adapted for a dinner recipe. |
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| This hearty casserole recipe features a tasty variety of vegetables combined with your favorite sausage. Cooked on the stovetop, it’s easy to make and is ready in minutes. |
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| The meat, mushrooms, and vegetables cooked in savory juices are delicious served over rice. |
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| This American classic dish offers a different twist with the addition of pepperoni. |
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| Meatballs with a little kick. |
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Turkey SausagesSausage made of turkey meat is much lower in fat than sausages made from other types of meat. Turkey sausages are flavored with numerous herbs and ... |
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Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as ... |
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| A device used for manually stuffing sausage meat into the casings. |
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| A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats. Sausage meat is generally ground, mixed with ... |
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| A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country. Also referred to as white jets, liver sausage or ring pudding ... |
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| Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city ... |
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| Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some ... |
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